Greek Lemon Potatoes

6 large potatoes cut into wedges (peeled is optional)
¼ cup olive oil
¼ cup fresh lemon juice
Zest of 2 lemons
1 Tablespoons chicken bouillon dissolved in
¼ cup water
2 teaspoon dried oregano
2 garlic cloves pressed (or garlic powder to taste)

Cut (and peel if desired) potatoes.

Place in a large Ziploc bag, then combine remaining ingredients together and pour over potatoes, stirring well to coat every piece. Shake to combine. Let marinate for at least 2 hours. Preheat oven to 425ºF and bake for 1 hour. You may cover them for the first half hour. Stir every 20 minutes or so. When finished, squeeze a little more fresh lemon juice over them all, and salt to taste.