Lemon and oregano roast potatoes (Patates lemonates)

1. Peel the potatoes and cut them lengthwise into large wedges; rinse in cold water and pat dry.

2. In a bowl mix the lemon juice, olive oil, crushed garlic, oregano, salt and pepper.

3. Spread the potatoes in a single layer in a roasting tin and toss thoroughly with the lemon mixture.

4. Pour in the chicken stock (the potatoes should be half submerged) and roast at 200 °C for 40 minutes.

5. Turn the potatoes and roast for another 20-25 minutes until they've absorbed most of the liquid and the edges are golden and crisp; add a little water if they get too dry.

6. Serve hot alongside roast meat, chicken or fish.

Tip: The secret of Greek roast potatoes is that they cook in liquid: creamy inside, crisp outside and full of lemon. For a vegan version, swap the stock for water or vegetable stock.