Greek Lemon-Garlic Oregano Roasted Potatoes (5 Servings)

Preheat oven to 200°C (180°C fan). Peel potatoes and cut into thick wedges about 3 cm across.

In a wide roasting pan, toss potatoes with 360 ml stock, 120 ml olive oil, 80 ml lemon juice, 5 grated garlic cloves, 1 tbsp oregano and 2 tsp salt.

Roast for 20 minutes in the preheated oven, then turn the potato wedges.

Roast another 25–30 minutes until most broth has absorbed or evaporated and mainly oil remains.

Move potatoes to a clean second roasting tray. Spoon over some flavoured oil from the first pan, leaving garlic sediment behind to avoid burning.

Roast 35–40 minutes more, turning once or twice, until the edges turn golden. Oven times can vary.

Optional: return the first pan with garlic juices to the oven for the last 5–10 minutes to reduce gently; remove before it burns.

Transfer potatoes to a platter, optionally drizzle with reduced pan juices and garnish with lemon wedges and fresh oregano. Serve warm.