Preheat the oven to 425 degrees F convection roast. (You may use convection bake if you do not have a roast setting.)
Arrange your quartered potatoes in a 9x13 baking dish in a single layer.
Add all remaining ingredients in a small bowl and whisk to combine. Then pour the mixture over your potatoes. Cover your baking dish with parchment paper and aluminum foil and roast for 30 minutes.
Then remove the foil and paper and roast for an additional 30 minutes or until most of the liquids are absorbed. Gently toss the potatoes roughly halfway to help crisp up all the edges and prevent sticking.