Step 1

Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.

Step 2

Pour the potato wedges into the dish/tray in an even layer.

Step 3

Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.

Step 4

Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 30 to 45 minutes or until the potatoes are well browned. Keep an eye on them during the second half of cooking as you want them to be crispy but of course not burned.

Step 5

Scatter with parsley (if using) and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan. Mmmm!