• Preheat oven to 425F
• Peel potatoes and cut into small wedges.
  
• Boil a pot of water on the stove top. Add some salt to the water.
• Boil the wedges for 7 minutes.
• Drain the potatoes to dry, and then agitate them in the colander so that that outsides get ragged.
  
• Transfer the potatoes to a large bowl.
• Squeeze juice of 4 lemons over potatoes.
• Pour 1/4 cup olive oil over potatoes.
• Add corn starch, flour and dried parsley.
• Add 1 tbsp salt and 1/2 teaspoon pepper.
  
• Stir the potatoes gently and then pour onto a sheet pan.
  
• Spread potatoes out and pour chicken stock around potatoes but not directly over them so the coating stays on.
• Transfer pan to oven and roast potatoes, uncovered, for 30 minutes.
• Prepare charred tomatoes (below).
• Remove potatoes and stir, scraping up any browned sauce and mixing it in with potatoes.
• Return to oven for 10 minutes.
• If potatoes are not browning, and pan sauce is still wet, broil for a few minutes until pan sauce is browning and potatoes start to look crispy or brown on top.
• Remove from oven and mix browned sauce reduction in with potatoes, add salt and pepper to taste, and transfer to a serving dish.
  

Charred Tomatoes

• Cut cherry tomatoes into halves.
• Heat olive oil in a small saute pan until hot.
• Place tomatoes, intact side down, onto pan, and heat for 4 minutes. Add salt and pepper.
  
• Flip and heat for another 5 minutes on 2nd side.
  
• Remove from heat and add to potatoes.
  
• Garnish with parsley.