Cup of poultry broth 1/2 cup olive oil, extra virgin 1/4 cup juice of citrus 4 minced cloves of garlic Two teaspoons of powdered oregano Two teaspoons of powdered sea salt 2 tablespoons unsalted butter, used to garnish 3 pounds of Yukon gold potatoes, quartered or wedged to a thickness of 1 inch 1 tablespoon minced parsley, reserved for garnish
Preheating the oven to 400 degrees Fahrenheit. Stir together olive oil, lemon juice, chicken stock, garlic, oregano, and salt in a 9-by-13-inch casserole dish.
Toss the sliced potatoes with the pan sauce to coat, then distribute them uniformly in the pan (it is acceptable if the potatoes are not completely submerged). Spread butter over the tips of the potatoes.
Bake until fork-tender, 70 to 80 minutes at 400 degrees Fahrenheit. During the baking process, stir the potatoes a few times to coat them in the pan liquids. Except for the oil, the majority of the liquid will be absorbed by the end of the baking time. For those who enjoy potatoes with crisp margins, brown the potato tops under the broiler for three to four minutes.
Once cooked through, remove from the oven and mix in the pan sauces. The potatoes may be transferred from the casserole dish to a platter and drizzled with a portion of the pan sauce prior to serving. Add finely minced parsley as a garnish.