Roasted Potatoes with Lemon (Saskatoon)

Deliciously simple, these savoury spuds with lemon make a marvelous match with fish or chicken. They also travel well in a slow cooker, making them a perfect potluck dish.

½ cup butter, melted (125 mL)
¼ cup lemon juice, freshly squeezed (50 mL)
2 Tbsp. powdered chicken soup base (30 mL)
1 tsp. dried oregano (5 mL)
1 tsp. sea salt (5 mL)
¼ tsp. black pepper, freshly ground (1 mL)
2¼ lbs potatoes, peeled and quartered (1 kg)

In a large bowl, combine butter, lemon juice, chicken soup base, oregano, salt and pepper. Add potatoes; toss to coat evenly in butter mixture.

Transfer seasoned potatoes to ungreased baking sheet.

Bake in 450°F (230°C/210°C fan, Gas Mark 8) oven, turning every 5-10 minutes, for about 60 minutes or until golden brown and fork-tender.

Remove from oven and serve.

Makes 6-8 servings.