Preheat your oven to 390°F (200°C) or 180°C fan. This ensures an even cooking temperature for the potatoes.

Peel the potatoes and cut them into thick wedges, about 1.2 inches (3 cm) thick for large potatoes and into 3 pieces for medium ones. This helps in even cooking.

Place the potatoes in a roasting pan and add the chicken stock, olive oil, lemon juice, grated garlic, oregano, and salt. Toss well to coat the potatoes thoroughly.

Roast the potatoes for 20 minutes, then turn them to ensure even cooking, and roast for an additional 25-30 minutes until the liquid is mostly absorbed by the potatoes and you’re left with mainly oil in the pan.

If you want to crisp the potatoes, transfer them to a separate tray. Tilt the original roasting pan to remove excess oil, then drizzle it over the potatoes for added flavor.

Return the potatoes to the oven and roast for another 35-40 minutes, turning them once or twice until they are golden and crispy on the edges.

Optionally, return the original roasting pan with the garlic juices to the oven for the last 5-10 minutes to reduce down and make the garlic golden.

Transfer the roasted potatoes to a serving platter, drizzle over the reduced garlic pan juices, or toss the potatoes in the pan. Serve garnished with lemon wedges and oregano leaves if desired.