Now, I kind of burned these a little because I wasn’t really watching them, but that was my own fault, not the recipe’s. Still turned out tasty – I would recommend flipping them halfway through for even cooking.
1 1/2 cups olive oil
6 tablespoons fresh lemon juice
1 large shallot, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh Italian parsley, plus more for garnish
Salt and pepper
3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-sodium chicken broth (I used veggie stock because it was open)
Preheat oven to 425.
Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes (I recommend rotating once). Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.