Greek Lemon Potatoes

Ingredients

• 2.6 lbfloury potatoes, peeled, cut into thick wedges
• 3/8 cupextra virgin olive oil
• 2lemons, juiced
• 5 clovegarlic, lightly crushed, skins on
• 2 tspdried oregano
• 1 1/4 cupsvegetable stock, hot
• 1 1/2 tspsea salt
• 1/2 tspblack pepper

Method

1. 1

   Heat the oven to 400°F. Toss the potato wedges in a roasting tin with the olive oil, lemon juice, crushed garlic, oregano, salt and pepper until every piece is slick.

2. 2

   Pour the hot vegetable stock down the side of the tin so it comes about a third of the way up the potatoes, and shake the tin level.

3. 3

   Cover the tin tightly with foil and roast until a knife slides into a wedge without resistance.

4. 4

   Take the foil off, turn the wedges over and roast until the liquid has reduced to a glossy syrup in the base of the tin and the edges have caught.

5. 5

   Let them sit for five minutes, then scrape the syrup up from the tin and spoon it back over the top.