Greek Lemon Roasted Potatoes

Steps

1. 1

   Heat the oven to 425°F with a rack in the center.

2. 2

   In a 9 by 13-inch metal baking pan, toss the potatoes with the oil, garlic, oregano, salt and pepper. Arrange in a single layer with a cut side down. Pour the lemon juice and 3/4 cup of the stock around, not over, the potatoes; the liquid should come about a third of the way up the wedges.

3. 3

   Roast for 30 minutes, then turn each wedge over.

4. 4

   Keep roasting until the liquid is absorbed, the potatoes are tender in the center and the edges are deep golden, 20 to 25 minutes more. If the pan goes dry before the potatoes are tender, add the remaining 1/4 cup stock.

5. 5

   For extra-crisp edges, switch the oven to broil for 2 to 3 minutes, watching closely.

6. 6

   Sprinkle with parsley, spoon any pan juices over the potatoes and serve.