Lemon Greek Potatoes

1.2 kg potatoes 
1 1/2 cups / 375 ml chicken stock

1/2 cup olive oil

1/3 cup lemon juice

5 garlic cloves , minced

1 tbsp dried oregano

2 tsp salt

 

Preheat oven to 200C
Peel potatoes and cut large ones into thick wedges 
Place in a roasting pan with all the other ingredients. Toss well.
Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
Transfer potatoes to a separate tray. Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.
Transfer potatoes to oven and roast for 20 - 25 minutes, turning once or twice, until potatoes are golden and a bit crispy.
Return the pan with the garlic juices to the oven for the last 5 - 10 minutes or so to reduce down and make the garlic golden.
Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.