Greek Lemon-Garlic Broth-Roasted Potatoes (5 Servings)

Preheat oven to 200°C (180°C fan) and prepare a deep roasting pan.

Wash and peel 1.2kg potatoes; cut large potatoes into thick wedges about 3cm wide and medium potatoes into roughly three chunks.

Combine potatoes, 375ml low-sodium chicken broth, 120ml oil, 80ml lemon juice, five grated garlic cloves, 1 tbsp oregano and 2 tsp salt in the roasting pan.

Roast for 20 minutes at 200°C, then carefully remove the hot pan and turn the potatoes.

Roast another 25–30 minutes until most broth has soaked in or evaporated, leaving mostly oil in the pan.

For more golden edges, transfer the potatoes to a second baking tray and drizzle over some flavored oil from the first pan.

Roast the transferred potatoes for another 35–40 minutes, turning once or twice, until edges are golden and centers tender.

If desired, return the first pan of garlic-rich juices to the oven during the last 5–10 minutes to reduce, watching carefully to avoid burning.

Plate the potatoes, spoon over reduced garlic juices, and optionally garnish with wedges of one lemon and two sprigs of oregano. Divide into five portions.

Refrigerate leftover potatoes in shallow containers within two hours, use within 3–4 days and reheat to a center temperature of 74°C.