Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into thick wedges
  • 0.5 cup extra virgin olive oil
  • 0.5 cup chicken stock
  • 0.33 cup freshly squeezed lemon juice
  • 5 cloves garlic, minced
  • 1.5 tbsp dried Greek oregano
  • 1 tsp fine sea salt
  • 0.5 tsp cracked black pepper
  • 0.25 tsp smoked paprika
  • 2 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges
  • 2 oz feta cheese, crumbled (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Peel the Yukon Gold potatoes and slice them into uniform thick wedges (6-8 per potato) to ensure even cooking.
  2. Place the potato wedges directly into a large 9x13 inch roasting pan.
  3. In a small mixing bowl, whisk together the extra virgin olive oil, chicken stock, lemon juice, minced garlic, half of the dried oregano, sea salt, black pepper, and smoked paprika.
  4. Pour the liquid mixture over the potatoes and toss thoroughly by hand or with a spoon to ensure every wedge is coated.
  5. Roast in the oven for 50 minutes, or until the liquid has been absorbed and the potatoes are mahogany-brown and crispy on the edges.
  6. Garnish with the remaining dried oregano, fresh parsley, and optional feta cheese before serving with extra lemon wedges.