Authentic Greek Lemon Potatoes with Caramelized Edges

Instructions:

1. Heat your oven: Preheat to 400°F (200°C). This high temperature is necessary to ensure the liquid boils quickly and the frying happens efficiently at the end.
2. Prepare the wedges: Peel the 3 lbs of Yukon Gold potatoes. Slice them lengthwise into thick, uniform wedges. Aim for about 6 wedges per potato so they are substantial enough to survive the 75 minute cook.
3. Mix the emulsion: In your mixing bowl, whisk together the 0.5 cup olive oil, 1.5 cups chicken stock, 0.5 cup lemon juice, 6 minced garlic cloves, 2 tbsp dried oregano, 1 tsp sea salt, and 0.5 tsp pepper. Whisk vigorously until the oil and stock are temporarily combined.
4. Arrange the pan: Place the potato wedges in a single layer in the 9x13 inch roasting pan. Don't worry if they touch, but try not to overlap them too much.
5. Add the liquid: Pour the whisked emulsion over the potatoes. Use your hands or a spoon to make sure every single wedge is coated in the oil and herbs.
6. The first roast phase: Place the pan in the oven for 60 minutes. During this time, the potatoes are braising. The liquid will bubble and the kitchen will start to smell incredible.
7. The evaporation check: After 60 minutes, look at the pan. Most of the stock and lemon juice should be gone. If there is still a lot of watery liquid, give it another 5 to 10 minutes.
8. The crisping phase: During the final 15 minutes, the remaining 0.5 cup of olive oil will begin to sizzle. This is when the potatoes turn from cooked to caramelized.
9. Visual check: Remove the pan once the edges are golden brown and slightly mahogany. The liquid should be almost entirely gone, leaving only a thin layer of flavorful oil.
10. The garnish: Immediately sprinkle the 0.5 cup of crumbled feta and 2 tbsp of fresh parsley over the hot potatoes. The feta will soften slightly but shouldn't completely melt.