Ingredients:

  • 2 lbs (1 kg) Potatoes (Yukon Gold or Maris Piper), cut into 1.5-inch wedges
  • 1/2 cup (120 ml) Extra Virgin Olive Oil
  • 1/4 cup (60 ml) Fresh Lemon Juice (about 2 large lemons)
  • 1 cup (240 ml) Low-Sodium Vegetable or Chicken Stock
  • 6 large cloves Garlic, finely minced or grated
  • 2 tsp Dried Greek Oregano
  • 5 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 tbsp Fresh Parsley, chopped (for finishing)

Instructions:

  1. Preheat Oven: Set oven temperature to 400°F (200°C).
  2. Prep Potatoes: Cut the potatoes into uniform 1.5-inch (4 cm) wedges or large chunks. Consistency is key for even cooking.
  3. Create the Roasting Sauce: In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk briefly to emulsify slightly.
  4. Toss: Add the potato wedges to the bowl. Toss thoroughly until all pieces are evenly coated in the garlic-lemon mixture.
  5. Transfer to Tray: Spread the potatoes and the sauce into a large roasting tray in a single layer. Do not overcrowd.
  6. Add Stock: Pour the 1 cup (240 ml) of stock evenly around the potatoes in the roasting tray.
  7. Initial Roast (Tenderising): Place the tray in the preheated oven (400°F/200°C). Roast for 30 minutes. The liquid will begin to steam and reduce.
  8. Agitate and Turn: After 30 minutes, carefully pull out the tray and gently flip or stir the potatoes.
  9. Second Roast (Browning): Return the tray to the oven and increase the temperature slightly to 425°F (220°C). Continue roasting for another 20–25 minutes until the stock has mostly evaporated, and the potatoes are deeply golden brown and crisping at the edges.
  10. Final Check: Test one potato; it should be fork-tender with a soft, creamy interior.
  11. Serve: Remove the tray from the oven. Scrape up the glorious sticky lemon-garlic reduction from the bottom of the tray and toss it through the potatoes.
  12. Garnish: Sprinkle immediately with fresh chopped parsley and serve piping hot.