1 Kg (2 pounds) potatoes, peeled and cut into equal sizes - Yukon Gold
125 mL (1/2 cup) chicken stock
Zest from 1/4 to 1/2 lemon
1 freshly squeezed lemon
125 mL (1/2 cup) olive oil
10 mL (2 tsp) dried oregano
5 mL (1 tsp) salt
Pinch of red pepper flakes
60 mL (1/4 cup) white wine
30 mL (2 Tbsp) tomato paste
Directions
Step 1
Preheat oven to 450'F.
Step 2
Mix together chicken stock, lemon zest, lemon juice, olive oil, oregano, salt, red pepper flakes, tomato paste, and white wine.
Step 3
Coat the potatoes in this mixture and then place in a single layer in a 13"x 9" baking dish.
Step 4
Cover and place in the oven for 15 minutes.
Step 5
After 15 minutes, remove the cover and continue roasting for at least another 30-45 minutes.
Step 6
Stir / toss the potatoes around, 2-3 times during the cooking process.
Step 7
Roast until the exterior of the potatoes are starting to crisp, and the liquid has evaporated.
(the oil will remain)
Note
If you have a fan oven / Convection oven - turning on the fan for the roasting period is a great idea.