Greek lemon potatoes

A delicious change from traditional roast potatoes:

6 large preferably Maris Piper potatoes, peeled

3 cloves of garlic (finely chopped)

150 ml olive oil

150 ml stock or water

1 tablespoon dried oregano

2 lemons, juiced

a good pinch of salt and pepper

Pre-heat oven to 200C

Cut the potatoes into wedges and place in a metal roasting pan.   Mix the remaining ingredients together and pour over the potatoes.  Season.  Bake for 30  minutes until the tops have browned.  Turn them over and if the pan is dry add a little more stock or water and cook for another 20 minutes or until done.  The cooking time will depend on the size of the potato chunks.

If not lemony enough you could add the grated zest of half a lemon.