crispy lemon potatoes

prep time:  tbd
cook time:  60 minutes
servings:  4

4 medium-sized, starchy potatoes - peeled and cut into rustic wedges
1/4 cup olive oil
1/4 cup chicken stock
2 cloves garlic - minced
juice of 3 lemons
1/2 teaspoon dried oregano

1.  preheat oven to 425 degrees.  place potatoes, olive oil, chicken stock, garlic, lemon juice and oregano in a baking pan.  salt and pepper to taste.  toss to coat.

2.  roast potatoes for 20 minutes and remove from oven to baste.  cook for another 20 minutes, removing again to baste once more.  roast for another 20 minutes until brown and crispy.

- goop, november 2012

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