Ingredients:

  • 5 lbs Potatoes (Yukon Gold or waxy Russet), peeled (optional) and quartered uniformly
  • 4 cloves Garlic, peeled and smashed/roughly chopped
  • 2 cups Chicken or Vegetable Stock (low-sodium preferred)
  • 1/2 cup Fresh Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tsp Dried Oregano (Greek preferred)
  • 1 tsp Sweet Paprika
  • 5 tsp Salt (Kosher/Sea)
  • 1/2 tsp Black Pepper, freshly ground
  • 1 tbsp Fresh Parsley, chopped (for garnish)
  • 1 tsp Lemon Zest (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Scrub the potatoes well and cut them into uniform wedges or quarters. Place the cut potatoes and smashed garlic cloves into a large, high-sided roasting dish.
  2. In a separate bowl, combine the stock, fresh lemon juice, olive oil, dried oregano, paprika, salt, and pepper. Whisk vigorously until the ingredients are well combined and slightly emulsified. Taste and adjust seasoning if necessary.
  3. Pour the entire lemon broth mixture over the potatoes in the roasting dish. Gently toss the potatoes to ensure they are evenly coated and submerged (about half to two-thirds). Place the dish in the preheated oven, uncovered, for the first 30 minutes.
  4. After 30 minutes, remove the dish from the oven. Use tongs to carefully flip or stir the potatoes to encourage even caramelization. Return the dish to the oven for another 30–40 minutes (total cook time 60-70 mins). The potatoes should be fork-tender, and the liquid should have reduced significantly and taken on a thick, syrupy, glossy appearance.
  5. Once the potatoes are tender and the sauce is thick and glossy, remove them from the oven. Let them rest for 5 minutes; the sauce will thicken further upon standing. Stir gently to ensure all potatoes are coated in the reduced sauce. Garnish with fresh parsley and lemon zest (if using) and serve immediately.