I call these potatoes ‘broasted” because they are roasted in liquid, braised, as it were, in the oven. They’re incredibly good and very hard to overcook. Just watch towards the end of the cooking time that the cooking liquid doesn’t caramelize, because then you’ll need a jackhammer to clean the baking dish. This dish is endless versatile, the only constant is the amount of liquid.

1 to 2 lbs potatoes, cut into wedges, halved, or quartered, depending on size
1 1/2  c broth; or 1/2 c oil and 1 c broth or water, plus extra if needed
1/4 c vinegar or lemon juice
1 small head garlic, cloves peeled and coarsely chopped
1 to 2 T chopped fresh herb, or 2 t dried herb; and/or 2 t chili powder…
salt and pepper, to taste

1. Preheat oven to 425ºF. In a large enough baking dish, combine all ingredients.

2. Bake, tossing a couple of times, until potatoes are tender and the liquid is reduced to a glaze, about 1 1/4 hours. If the liquid hasn’t reached the glaze phase, keep the dish in for a while longer. Also, check about halfway through the cooking time to make sure the liquid hasn’t evaporated before the potatoes are done; if so, add more liquid.