Sort ingredients
jenn
QR Code
Listen
Pdf
Heat the oven to 500°F. Stir 2 tablespoons olive oil, 1 ¼ teaspoons kosher salt, and ¼ teaspoon black pepper together in a large bowl. Add 2 pounds Yukon Gold potato wedges and toss well to coat.
Transfer the potatoes to a 9x13-inch metal baking pan (avoid glass, as it could shatter) or 9x13-inch rimmed baking sheet (quarter-sheet pan) and arrange cut-side down in a single layer.
Roast until the potatoes easily release from the pan with tongs and the bottoms are golden-brown, 15 to 20 minutes. Flip the potatoes and roast until deep golden-brown, about 10 minutes.
Meanwhile, stir ¾ cup low-sodium chicken broth, ¼ cup dry white wine, 4 minced garlic cloves, 2 tablespoons melted unsalted butter, 2 tablespoons lemon juice, and 2 teaspoons dried oregano together in a liquid measuring cup.
Remove the pan from the oven. Carefully pour the broth mixture into the pan. Return to the oven and roast until the potatoes are very tender and most of the liquid is absorbed, 15 to 20 minutes. Garnish with 1 tablespoon finely chopped fresh parsley leaves.