Step 1

Preheat oven to 200°C/390°F (180°C fan forced).

Step 2

Slice potatoes in half lengthways, then slice each half into 3 or 4 wedges that are roughly 2cm / 3/4 inch thick at the base.

Step 3

Transfer potatoes to a large roasting pan with the vegetable broth, olive oil, lemon juice, minced garlic, rosemary sprigs and salt.

Step 4

Roast for 20 minutes, then flip the potatoes, return to the oven for a further 25 to 30 minutes. The liquid should be mostly gone and the potatoes will be tender.

Step 5

Transfer potatoes to a new, clean roasting tray. Lightly spray potatoes with olive oil and return to the oven for an additional 20 minutes, then flip and return to oven for an additional 20 minutes until potatoes are golden and crispy.

Step 6

Serve the potatoes straight away and garnish with a sprig of rosemary and/or lemon wedges.