Ingredients:

  • 1.5 kg Yukon Gold potatoes, peeled and cut into thick wedges
  • 1 tsp fine sea salt
  • 1 tbsp fine semolina
  • 120 ml extra virgin olive oil
  • 180 ml chicken bone broth
  • 80 ml freshly squeezed lemon juice
  • 5 cloves garlic, microplaned
  • 2 tbsp dried Greek oregano
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp smoked paprika

Instructions:

  1. Prep the oven. Preheat your oven to 200°C (400°F). Note: A hot oven is essential for the transition from braising to frying.
  2. Coat the potatoes. In a large bowl, toss the 1.5 kg of Yukon Gold wedges with the sea salt and 1 tbsp of semolina. Toss until the potatoes look dusty and textured.
  3. Mix the emulsion. In a jar, whisk 120 ml olive oil, 180 ml broth, 80 ml lemon juice, garlic, oregano, pepper, and smoked paprika. Whisk until the mixture is cloudy and no longer separated.
  4. Arrange the wedges. Place the wedges in a heavy duty roasting pan in a single layer. Ensure they aren't crowded to allow steam to escape.
  5. Add the liquid. Pour the emulsion over the potatoes. The liquid should reach halfway up the sides of the wedges.
  6. Start the roast. Place the pan in the center of the oven and roast for 45 minutes. Wait until you hear a vigorous sizzle.
  7. The first flip. Carefully flip each wedge using a metal spatula. Expect the bottom to be golden and slightly sticky.
  8. The final crisp. Roast for another 30 minutes. Wait until the liquid has evaporated and the potatoes are sizzling in oil.
  9. Rest and serve. Remove from the oven and let sit for 5 minutes. This allows the crust to set and the interior to finish steaming.