Ingredients:

  • 2.5 lbs Yukon Gold potatoes, peeled and cut into thick wedges
  • 1/2 cup extra virgin olive oil
  • 1/2 cup chicken broth
  • 1/3 cup freshly squeezed lemon juice
  • 5 cloves garlic, minced
  • 1.5 tbsp dried Greek oregano
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp semolina

Instructions:

  1. Preheat and Prep: Set your oven to 425°F (220°C). Peel the 2.5 lbs of Yukon Gold potatoes and cut them into thick, uniform wedges. Place them directly into a heavy duty 9x13 inch roasting pan. Note: Using a heavy pan prevents the bottom from scorching before the middle is tender.
  2. Add the Texture: Sprinkle the 1/4 tsp of semolina over the dry potatoes and toss them around. Wait until the potatoes look dusty to ensure the grains have adhered to the starch.
  3. Mix the Vinaigrette: In a small bowl, whisk together the 1/2 cup extra virgin olive oil, 1/2 cup chicken broth, 1/3 cup lemon juice, 5 cloves minced garlic, 1.5 tbsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper.
  4. Coating the Spuds: Pour the liquid mixture over the potatoes. Use your hands to toss them, ensuring every single wedge is slick with oil and herbs.
  5. Initial Roast: Arrange the potatoes in a single layer, ensuring they aren't piled on top of each other. Slide them into the oven for the first 25 minutes.
  6. The Absorption Check: After 25 minutes, you'll see the liquid bubbling. The potatoes are currently steaming in the lemon broth mixture. Until the liquid reduces significantly, don't worry about browning yet.
  7. The Flip: Carefully turn the potatoes using a spatula. This ensures both sides get a chance to sit in the concentrated oil that is forming as the water evaporates.
  8. The Sizzle Phase: Roast for another 20 minutes (45 minutes total). You will hear a distinct sizzle as the broth disappears and the potatoes begin to fry in the remaining olive oil.
  9. Visual Confirmation: Remove from the oven when the edges are golden brown and the tips are starting to shatter when touched with a fork.
  10. Resting Period: Let the pan sit for 5 minutes before serving. This allows the internal starches to set, making the potatoes easier to remove without breaking. Crispy How to Make Smashed Potatoes: The Golden Recipe — Learn how to make smashed potatoes! This easy recipe delivers crispy, golden ...How to Savor Ground Turkey & Potatoes in 30 Min: A Delicious Skillet Recipe — Looking for a speedy dinner? Savoring Ground Turkey & Potatoes in 30 Min is m...Crispy Classic latke recipe: My Family's Go-To Potato Latkes — Looking for a perfect latke recipe? These golden Potato Latkes are crispy, cl... $img_2$