Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Choose a large, shallow roasting tin or a 9x13 inch baking dish – you want the potatoes to be in a single layer.

Prep the Potatoes: Peel the potatoes and cut them into generous wedges, about 4-6 per potato depending on their size. Aim for relatively uniform pieces so they cook evenly.

Make the Flavourful Broth: In a medium bowl or jug, whisk together the extra virgin olive oil, freshly squeezed lemon juice, and warm chicken or vegetable stock. Add the sliced garlic, dried oregano, sea salt, and black pepper, and whisk again until everything is well combined.

Combine in the Tin: Place the potato wedges into your roasting tin in a single, even layer. Pour the lemon and stock mixture all over the potatoes. Use a spatula or your hands to toss everything together, ensuring every wedge is coated in the liquid.

First Roast: Place the tin in the preheated oven and roast for 40 minutes. At this stage, the liquid will be bubbling and the potatoes will be starting to soften.

Turn and Continue Roasting: After 40 minutes, carefully remove the tin from the oven. Use a spatula to turn the potatoes over. I find that giving the whole pan a vigorous shake works best for me to ensure they don't stick and get evenly cooked. Return to the oven and roast for another 30-35 minutes.

Final Browning: By now, most of the liquid should be absorbed or reduced into a syrupy sauce clinging to the potatoes. They should be deeply golden brown in places and completely tender when pierced with a knife. If you'd like them even crispier, you can switch the oven to the grill setting for the final 2-3 minutes, watching them closely to prevent burning.

Rest and Serve: Let the potatoes rest in the tin for 5-10 minutes before serving. This allows them to soak up any remaining sauce. Serve warm, spooning over any of the delicious pan juices.