What you need
Ingredients
- 2 lbs Yukon Gold potatoes, peeled or unpeeled, cut into wedges or large chunks
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken broth or stock
- 3 cloves garlic, minced, or 1 1/2 tsp jarred minced garlic
- 1 1/2 tsp dried oregano
- 1 tsp kosher salt, adjust to taste
- 1/2 tsp black pepper
- Optional: 1/2 tsp paprika
- Optional: chopped parsley
- Optional: crumbled feta for serving
Oven temp: 400°F
Directions
- Preheat oven to 400°F.
- Add potatoes to a 9x13 baking dish or similar roasting pan.
- Whisk together olive oil, lemon juice, chicken broth, garlic, oregano, salt, pepper, and paprika if using.
- Pour the mixture over the potatoes and toss well.
- Cover tightly with foil and bake for 35 minutes.
- Remove foil, stir or turn the potatoes, and bake uncovered for another 25-35 minutes, until tender with golden edges.
- If the pan gets dry before the potatoes are tender, add a splash more broth.
- Finish with parsley, feta, or an extra squeeze of lemon if desired.
Cook's notes
Notes
Use Yukon Golds
They get creamy inside without falling apart as easily.
Cut larger pieces
Large wedges or chunks roast better and stay structured.
Saucy then golden
Start with enough liquid for steam, then roast uncovered until the edges caramelize.
Restaurant-style finish
Add lemon at the end if you want a brighter finish.