Cat Cora says that her family probably used canned potatoes for this recipe in their Jackson, Mississippi, restaurants, the Elite and the Mayflower. She recommends Yukon golds, but you can use any waxy potato. The olives are optional, but add a nice salty accent.
Blend well equal parts of chicken broth, olive oil, and lemon juice. Add oregano, finely-chopped fresh rosemary, minced garlic, and salt to taste. Cut waxy potatoes into wedges, or in half for smaller ones, and parboil with bay until just tender. Drain, coat with seasoning mixture, and bake in a very hot oven until crispy. Toss with pepper, lemon juice, and olives before serving.
