Greek Lemon Potatoes

Steps

1. Preheat the oven to 425°F (220°C), conventional setting, with a rack in the middle. Choose an enameled metal or ceramic roasting dish about 12 by 16 inches (30 by 40 cm): the potatoes should fit in a single layer without overlapping.
2. Peel the potatoes and cut them lengthwise into wedges about 1 1/4 inches (3 cm) thick at the back. Don't rinse them: the surface starch thickens the bath and helps the crust form.
3. Finely zest one lemon and set the zest aside. Juice that lemon and a second one to get about 80 ml of juice; save the third for serving. Crush the garlic cloves in a garlic press or mince them very finely.
4. In a large bowl, whisk the lemon juice, olive oil, broth, mustard, garlic, the oregano rubbed between your palms to wake up its aroma, salt, and pepper until the mixture is cloudy and even.
5. Put the wedges in the dish, pour the bath over them, and toss by hand to coat. Lay them on one cut side: the liquid should come about a third of the way up.
6. Roast for 30 minutes without opening the oven. The liquid bubbles hard and the potatoes start soaking it up.
7. Flip each wedge onto its other cut side with a thin metal spatula, loosening anything that sticks. Roast for 20 more minutes: only a little syrupy juice remains and the undersides are golden.
8. Flip them one last time and roast for 10 to 15 minutes more, until the bubbling gives way to the sizzle of oil, the edges are golden brown and crisp, and the tip of a knife slides into the center with no resistance.
9. Take the dish out and let it rest for 5 minutes: the crust firms up. Scatter with the reserved zest and coarsely chopped parsley, cut the last lemon into wedges, and set them alongside so everyone can squeeze a little over at the table.