This is (purportedly) a Greek dish. Cat Cora recommends Yukon golds in her recipe, but says that her family used canned potatoes in their Jackson, Mississippi, restaurants. Mix well equal parts of chicken broth, olive oil, and lemon juice. Add oregano, minced garlic, and salt to taste. Cut waxy potatoes—yellow is pretty—into wedges, toss with seasoning mixture, and bake—stirring occasionally—in a very hot oven until crispy.