Preheat the oven to 180cfan/200c/gas6.
Place the potatoes in a large enough baking dish so they don’t overlap too much.
Mix together the olive oil, garlic paste, oregano, stock and lemon juice, whisk together and pour over the potatoes. Mix with the potatoes, turning them to coat well.
Roast in a preheated oven and bake for 30 minutes.
Turn the potatoes over and baste them with the liquid, continue roasting for 30-40 minutes.
To serve – Spoon into a warm dish, sprinkle with fresh chopped parsley.
1.5kg Red skinned potatoes, or Yukon gold, scrubbed and cut into even sided wedges
80ml olive oil
5 cloves garlic, pasted with 1 teaspoon sea salt in a mortar and pestle
1 tablespoon Greek oregano
80ml vegetable stock
50ml lemon juice
Fresh chopped parsley to finish