Start by preheating your oven to 400°F (200°C).
Wash the Yukon gold potatoes thoroughly and cut them into quarters or 1-inch thick wedges.
In a large mixing bowl, combine chicken stock, extra virgin olive oil, lemon juice, minced garlic, dried oregano, and fine sea salt. Whisk until well combined.
Add the potato wedges to the bowl, tossing them in the mixture until evenly coated.
Transfer the coated potatoes to a baking dish, spreading them out in a single layer and dotting the top with unsalted butter.
Place the baking dish in the oven and roast for about 45-55 minutes, stirring halfway through.
Once done, remove the potatoes from the oven and sprinkle with chopped parsley before serving.
