Ingredients
1 kg (2.2 lbs) potatoes (Desirée, Red Royale, or baby white potatoes work well)
1/3 cup freshly squeezed lemon juice
4 garlic cloves, crushed or sliced
½ cup chicken stock (or 1 bouillon cube dissolved in ½ cup boiling water)
½ cup olive oil
1 tablespoon dried oregano
1 teaspoon salt, or to taste
Freshly ground black pepper, to taste

Instructions
1. Preheat the Oven: Preheat your oven to 200°C (400°F).

2. Prepare the Potatoes: Peel the potatoes and cut them into wedges, aiming for a thickness of roughly 2-3 cm (¾ - 1 inch).

3. Make the Marinade: In a bowl, combine the freshly squeezed lemon juice, crushed garlic, chicken stock, olive oil, dried oregano, salt, and pepper. Whisk together.

5. Marinate the Potatoes: Place the prepared potato wedges in a large baking dish with high sides. Pour the marinade over the potatoes and toss gently to ensure they are evenly coated. If time permits, let the potatoes marinate for 30 minutes for extra flavor.

6. Roast the Potatoes: Arrange the potatoes in a single layer on the baking dish, avoiding overcrowding. Roast the potatoes uncovered on the top shelf of your preheated oven for approximately 40 minutes.

7. Flip and Brown the Potatoes: After 40 minutes, carefully remove the baking dish from the oven and gently turn over all the potato wedges. Reduce the oven temperature to 180°C (350°F) and return the baking dish to the oven, uncovered, for an additional 20-30 minutes. Ideally, potatoes should be golden, a little crisp on the edges and tender inside.

Tips:

• Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 200°C (400°F) for a few minutes to crisp them up again.