<p>Cut the potatoes into even wedges. Generously season them with olive oil, salt, and pepper.</p><p>Arrange the wedges face down on a lined GN tray. Bake until golden and easily release, about 15 minutes.</p><p>Turn the wedges halfway through cooking for even coloring.</p><div><p dir="auto" class="whitespace-break-spaces">In a bowl, mix the broth, chopped garlic, white wine, lemon juice, and melted butter.</p> <p dir="auto" class="whitespace-break-spaces">Pour this liquid over the potatoes and return to the oven until absorbed and lightly caramelized.</p> <p dir="auto" class="whitespace-break-spaces">Sprinkle with finely chopped parsley before serving.</p></div>