Ingredients:

  • 1.5 kg Yukon Gold potatoes
  • 1 tsp baking soda
  • 1 tbsp kosher salt
  • 120 ml extra virgin olive oil
  • 80 ml fresh lemon juice
  • 120 ml chicken or vegetable broth
  • 4 cloves garlic, minced
  • 2 tbsp dried Greek oregano
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp semolina

Instructions:

  1. Peel the potatoes and cut them into large wedges using an oblique cut (roll the potato a quarter turn after every diagonal cut).
  2. Place potatoes in a pot of cold water with 1 tablespoon of salt and the baking soda. Bring to a boil, then simmer for 8 minutes until the edges are softened but the center remains firm.
  3. Drain the potatoes in a colander and let the steam escape for 2 minutes. Shake the colander vigorously to fluff the edges and create a starchy slurry.
  4. Whisk the olive oil, lemon juice, broth, minced garlic, oregano, sea salt, pepper, and semolina in a large bowl until emulsified.
  5. Gently fold the potatoes into the emulsion along with oregano, sea salt, and pepper. Sprinkle semolina over the potatoes and toss one last time.
  6. Spread potatoes in a single layer. Roast at 200°C for 25 minutes. Flip each wedge carefully and continue roasting for another 20 minutes until deep golden brown.