4Peel a whole bunch of potatoes (Yukon gold is recommended) and cut them into wedges about 2 inches thick.
5Peel a whole bunch of potatoes (Yukon gold is recommended) and cut them into wedges about 2 inches thick.
6Peel a whole bunch of potatoes (Yukon gold is recommended) and cut them into wedges about 2 inches thick.
7In a 9x13 inch baking dish, combine chicken stock, olive oil, fresh squeezed lemon juice, Ciao Bella Italian seasoning, and salt. Whisk to combine.
8In a 9x13 inch baking dish, combine chicken stock, olive oil, fresh squeezed lemon juice, Ciao Bella Italian seasoning, and salt. Whisk to combine.
9In a 9x13 inch baking dish, combine chicken stock, olive oil, fresh squeezed lemon juice, Ciao Bella Italian seasoning, and salt. Whisk to combine.
10Arrange all of the potato wedges into the liquid in a single layer, ensuring they are mostly covered.
11Arrange all of the potato wedges into the liquid in a single layer, ensuring they are mostly covered.
12Arrange all of the potato wedges into the liquid in a single layer, ensuring they are mostly covered.
13Place the baking dish in the preheated oven for about 20 minutes.
14Place the baking dish in the preheated oven for about 20 minutes.
15Place the baking dish in the preheated oven for about 20 minutes.
16Remove the dish from the oven and flip the potatoes over with tongs.
17Remove the dish from the oven and flip the potatoes over with tongs.
18Remove the dish from the oven and flip the potatoes over with tongs.
19Add about 8 cloves of chopped garlic and mix them in.
20Add about 8 cloves of chopped garlic and mix them in.
21Add about 8 cloves of chopped garlic and mix them in.
22Return the dish to the oven for another 25 to 30 minutes (description says 30 minutes).
23Return the dish to the oven for another 25 to 30 minutes (description says 30 minutes).
24Return the dish to the oven for another 25 to 30 minutes (description says 30 minutes).
25Flip the potatoes over one more time, give them a mix.
26Flip the potatoes over one more time, give them a mix.
27Flip the potatoes over one more time, give them a mix.
28Return to the oven for an additional 20 to 30 minutes until they are golden brown on the top and most of the liquid has been absorbed by the potatoes.
29Return to the oven for an additional 20 to 30 minutes until they are golden brown on the top and most of the liquid has been absorbed by the potatoes.
30Return to the oven for an additional 20 to 30 minutes until they are golden brown on the top and most of the liquid has been absorbed by the potatoes.
31Remove from the oven and let them rest for 10 minutes.
32Remove from the oven and let them rest for 10 minutes.
33Remove from the oven and let them rest for 10 minutes.
34Garnish with fresh chopped parsley and lemon slices and devour.
35Garnish with fresh chopped parsley and lemon slices and devour.
36Garnish with fresh chopped parsley and lemon slices and devour.
Ingredients
1.5 cups chicken stock
1.5 cups chicken stock
1.5 cups chicken stock
vegetable stock
vegetable stock
vegetable stock
0.5 cup olive oil
0.5 cup olive oil
0.5 cup olive oil
0.3333333333333333 cup fresh squeezed lemon juice
0.3333333333333333 cup fresh squeezed lemon juice
0.3333333333333333 cup fresh squeezed lemon juice
1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend
1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend
1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend
2 teaspoons salt
2 teaspoons salt
2 teaspoons salt
3 pounds potatoes, peeled and cut into 2” wedges
3 pounds potatoes, peeled and cut into 2” wedges
3 pounds potatoes, peeled and cut into 2” wedges
6 cloves large cloves garlic, chopped
6 cloves large cloves garlic, chopped
6 cloves large cloves garlic, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh parsley, chopped
lemon slices
lemon slices
lemon slices
Equipment
9x13 inch baking dishoventongs
Tips
Let the potatoes rest for 10 minutes after removing from the oven.