Greek lemon potatoes is the carby side dish of dreams. Potatoes cooked in lemon and garlic infused stock until soft on the inside and crispy on the outside.
Preheat the oven to 200°C/390°F. Peel the potatoes and slice into wedges.
Place in a large, deep roasting dish in an even layer then drizzle with olive oil. Season with salt, pepper and oregano.
Combine the chicken stock with lemon juice and garlic and pour into the roasting dish.
Place in a preheated oven and allow to cook for 45-60 minutes or until the stock has been absorbed and the potatoes are crisp and golden.
Give them a stir half-way through cooking to make sure they're browning evenly. Remove from the oven, scatter with chopped parsley or fresh oregano and serve.