Instructions

• Preheat the oven to 400°F.
• In a 9×13-inch (or similar) casserole dish combine 1/2cupextra virgin olive oil, 1/4cuplemon juice, 1cupchicken stock, 4garlic cloves (minced), 2tspdried oregano, and 2tspfine sea salt. Stir to blend the liquids and seasonings.
• Add 3lbsYukon gold potatoes (cut into quarters or 1-inch-thick wedges) to the dish. Toss the potatoes in the pan mixture until they are evenly coated; they do not need to be fully submerged.
• Spread the potatoes in a single layer (or as even a layer as the pan allows). Dot the tops of the potatoes with 2Tbspunsalted butter, distributing the butter pieces over the surface.
• Bake uncovered at 400°F for 70–80 minutes, or until the potatoes are fork-tender. During baking, stir the potatoes two times (for example at about one-third and two-thirds of the total time) to help coat them in the pan juices and promote even browning.
• By the end of baking most of the liquid should be absorbed except for some oil. If you want crisper, browned edges, place the pan under the broiler for 3–4 minutes—watch closely to prevent burning.
• Remove the pan from the oven. Using a spatula or tongs, gently toss the potatoes in the pan juices to coat them.
• Serve the potatoes directly from the casserole dish or transfer them to a platter. Drizzle any remaining pan juices over the top.
• Garnish with 1Tbspparsley, finely chopped, and serve.