Step 1

Preheat the oven to 400F. In a 9x13 casserole dish, add the vegetable broth, olive oil, lemons, garlic, oregano, mustard, dill and salt. Stir until fully combined.

Step 2

Add the sliced Yukon gold potatoes, and toss. Bake uncovered for 1 hour and 10 minutes, until the potatoes are fork tender. Stir halfway through making sure the potatoes are coated in the lemon olive oil mixture.

Step 3

Remove from the oven and finish with fresh parsley and flakey salt, as desired.