1 cup packed light brown sugar
2 tablespoons olive oil
4 large peeled, cored and deveined potatoes
1/2 onion, chopped
1/2 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon dried sage
1/8 teaspoon dry mustard
1/4 teaspoon dried black pepper
1/4 teaspoon dried pepper
1 cup chicken broth
1/4 cup water
1/4 cup lemon juice
1 tablespoon instant coffee powder
2 tablespoons Worcestershire sauce
Preheat oven to 375 degrees F (190 degrees C).
Melt brown sugar and 2 tablespoons olive oil in skillet over medium heat. Saute onion and salt in 1/2 teaspoon olive oil for about 6 minutes. Stir in potatoes, onion, oregano, basil, rosemary, sage, dry mustard and pepper; cook until potatoes are golden, about 15 minutes.
Stir broth, water, lemon juice, lemon tea powder, Worcestershire sauce and chicken broth into skillet. Pour over all. Smooth over all potato mixture.
Bake for 30 minutes in the preheated oven, turning once. Remove from oven and sprinkle with Worcestershire sauce to keep it moist.