Potato lovers this is for you

By Cooking With Ayeh · 70 min

Ingredients

Instructions

1. Preheat the oven to 400°F / 200°C.
2. Wash and dry the potatoes, then cut them into thick wedges. The skin can stay on.
3. In a small bowl, whisk the olive oil, lemon juice, oregano, salt and black pepper. Finely grate in the garlic and whisk again.
4. Spread the potatoes on a large sheet pan (about 16 x 12 inches). Pour the dressing over them, toss with your hands to coat, then spread them in one even layer.
5. Pour the broth with a spoon onto the sides of the pan, into the gaps between the potatoes, avoiding pouring over the potatoes. The potatoes should be half submerged in the liquid.
6. Bake for 50 minutes to 1 hour, depending on your oven (about 1 hour in the creator's oven). They are done when soft inside, with crispy golden edges and most of the liquid absorbed. Roast longer for crispier edges if you like.
7. Carefully remove the pan from the oven. Serve, spooning the leftover pan liquid over the top.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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