Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into thick wedges
  • 0.5 cup extra virgin olive oil
  • 0.5 cup freshly squeezed lemon juice
  • 1.5 cups chicken stock
  • 6 garlic cloves, minced
  • 2 tbsp dried Greek oregano
  • 1.5 tsp sea salt
  • 0.5 tsp coarse black pepper
  • 0.5 tsp semolina

Instructions:

  1. Preheat your oven to 400°F (200°C). Peel the Yukon Gold potatoes and slice them into thick, uniform wedges (approximately 6 wedges per potato).
  2. In a small mixing bowl or glass jar, whisk together the extra virgin olive oil, fresh lemon juice, chicken stock, minced garlic, dried oregano, sea salt, and black pepper until the liquid is emulsified and cloudy.
  3. Arrange the potato wedges in a single layer in a large heavy-duty metal roasting pan. Pour the emulsion over the potatoes, ensuring they are evenly coated.
  4. Dust the 0.5 tsp of semolina over the tops of the potatoes.
  5. Roast for 40 minutes. Carefully turn the potatoes over using tongs. Roast for another 20-30 minutes until the liquid has vanished and the oil is sizzling. If they aren't golden enough, leave them for 5 more minutes. The edges should look dark and crackly.