Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into thick wedges
  • 0.5 cup extra virgin olive oil
  • 0.5 cup chicken broth
  • 0.33 cup freshly squeezed lemon juice
  • 6 cloves garlic, minced
  • 1.5 tbsp dried Greek oregano
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp smoked paprika

Instructions:

  1. Preheat your oven. Set it to 425°F (220°C). This high heat is essential for the evaporation phase of the cook.
  2. Prepare the potatoes. Peel 3 lbs of Yukon Gold potatoes and cut them into thick wedges. Note: Aim for 6-8 wedges per potato depending on size.
  3. Whisk the emulsion. In a bowl, combine 0.5 cup extra virgin olive oil, 0.5 cup chicken broth, 0.33 cup lemon juice, 6 minced garlic cloves, 1.5 tbsp dried oregano, 1 tsp sea salt, 0.5 tsp black pepper, and 0.5 tsp smoked paprika. Whisk until the oil and broth look unified.
  4. Combine in the pan. Place the wedges into a 9x13 metal roasting pan and pour the mixture over them.
  5. Toss with your hands. This is the best way to ensure every single surface of the potato is covered in that flavor packed oil.
  6. Arrange the wedges. Spread them out so they are mostly in a single layer. They should be nestled together but not buried.
  7. Slide into the oven. Place the pan on the middle rack.
  8. Roast for 50 minutes. You are waiting for the liquid to be completely absorbed or evaporated. Watch for the edges to turn deep golden brown and the liquid to stop bubbling.
  9. The final check. Insert a knife; it should slide through like butter. The pan should be sizzling with only oil left at the bottom.
  10. Let them rest. Give them 5 minutes out of the oven before serving. This allows the crust to firm up and the interior to set.