Ingredients

• 3 lbs Yukon Gold potatoes, cut into quarters or 1-inch wedges
• 1 cup chicken stock
• ½ cup extra virgin olive oil
• ¼ cup fresh lemon juice
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 2 tsp fine sea salt
• 2 Tbsp unsalted butter, cut into small pieces
• 1 Tbsp fresh parsley, finely chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a 9×13-inch baking dish, whisk together the olive oil, lemon juice, chicken stock, minced garlic, oregano, and salt.
3. Add the potato wedges to the dish and toss to coat them in the flavorful mixture. Spread them out evenly in the pan. (It’s okay if they’re not fully submerged.)
4. Dot the tops of the potatoes with small pieces of butter.
5. Bake for 70-80 minutes, stirring occasionally to coat the potatoes in the pan juices.
6. By the end of the baking time, most of the liquid will be absorbed except for the oil. If you prefer extra crispy edges, broil for 3-4 minutes until golden brown.
7. Remove from the oven, toss gently in the remaining pan sauce, and garnish with freshly chopped parsley.
8. Serve warm directly from the baking dish or transfer to a serving platter with a drizzle of the delicious pan juices.

Nutrition