Author Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats
Equipment
9-inch Baking Dish
Baking Sheet
Ingredients
1½lbsof Yukon gold potatoespeeled & cut into same-size wedges
¾cupchicken or vegetable broth
¼cupolive oil
2½tbspfresh lemon juice
1tbspfresh oreganochopped (plus more for serving)
3clovesof garlicgrated on a micro plane, (so it will melt into the liquid, otherwise you will have burned little garlic bits)
Crushed red pepper flakesto taste
Sea salt and freshly cracked pepperto taste
Instructions
Preheat the oven to 400 degrees.
Combine the broth, olive oil, lemon juice, garlic, and oregano in an 9-inch baking dish. Season with crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste; toss to evenly coat the potatoes. Side Note: Make sure to grate the garlic with a micro plane so it will melt into the liquid, otherwise you will have burned little garlic bits.
Place into the oven to bake for 20 minutes. Flip the potatoes over and continue to cook for 25 minutes.
Remove from the oven and carefully place the wedges on a baking sheet in a single layer. Tilt the original baking dish and spoon off as much oil as you can (some juice is okay), and drizzle all over the potato wedges.
Place the baking sheet into the oven to roast for 30-35 minutes, turning once or twice, until the potatoes are golden brown with crispy edges.
Return the original baking dish with the juices to the oven the last 5-10 minutes of potato roasting time, to reduce down a bit.
Transfer potatoes to a serving platter and drizzle the juices evenly over the wedges. Top with freshly chopped oregano and lemon wedges. Enjoy.