Patates sto Fourno
5-6 potatoes, peeled and cut into eveny sized wedges
125ml olive oil
1tsp oregano
1 tsp garlic powder
Two lemons, juiced (plus more for serving)
125 ml good chicken stock
Salt and freshly ground pepper to taste
Preheat oven to gas 6
In a large mixing bowl, add the sliced potatoes and toss them with the remaining ingredients until they are well coated.
Line a large roasting tin with aluminium foil ( I used a teflon sheet). Place the coated potatoes in a single layer and drizzle them with any remaining marinade. At this point the dish will look improbable - there is a lot of liquid in the pan.
Bake in the oven for an hour to and hour and a half. Carefully turn half way through. The liquid will gradually bubble away leaving lovely moist potatoes with crispy edges.
Re-season with salt and pepper and serve with lemon wedges so that a little more of this can be added if desired.
