3 pounds yukon gold poatoes scrubed and cut into wedges
1/2 cup extra virgin olive oil
4-5 garlic cloves thinly sliced or minced
1 tablespoon dry Greek oregano
1 teaspoon sea salt
1/2 cup chicken stock You can use veggie stock if you like.
3 lemons juiced
1 handful fresh oregano leaves
Preheat the oven to 400 F.
Place the potatoes in a large enough baking dish so they dont overlap much. Pour the olive oil all over. Add the garlic, oregano, sea salt and a generous amount of freshly ground pepper. Mix potatoes with olive oil and seasonings well.
Place potatoes in preheated oven and bake for 15 min.
Add the stock and bake for another 15 minutes.
Add the lemon juice and bake for 35 minutes or until potatoes are cooked and have nice golden brown edges.
Serve immediatelly on a platter with the lemongarlic olive sauce all over potatoes and a sprinkle of fresh oregano leaves on top.