3 pounds russet potatoes, peeled and cut lengthwise into 6 wedges½ cup extra virgin olive oil1/3 cup freshly squeezed lemon juice1 teaspoon dried Greek oregano1 clove garlic, mincedKosher salt and freshly ground black pepper3/4 cup chicken stock
Preheat your oven to 425F. In a large bowl, whisk together the olive oil, lemon juice, oregano, garlic, 2 teaspoons salt and ¼ teaspoon pepper. Add the potato wedges and toss together. Make sure the potatoes are evenly coated with the olive oil mixture. Spread the potatoes in a single layer on a baking sheet. Pour the chicken stock around the potatoes, distributing evenly, but not pour the stock onto the top of the potatoes.
Bake uncovered, rotating halfway through until the liquid has evaporated and the potatoes are tender and golden brown, about 40 to 45 minutes.
When the potatoes are done, using a metal spatula, loosen the potatoes from the baking sheet. Let the potatoes rest for 5 minutes before serving.
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