Lemon roast potatoes

Peel and chunk russet potatoes.

Mix lemon juice, chicken stock, olive oil, a pinch of salt and a hefty pinch of dried oregano.

Preheat the oven to 425.

Lay the potatoes in a single layer in a parchment-lined roasting pan and pour the lemon mixture over.

Cover with foil and roast 45 minutes, then uncover and roast 20 to 25 minutes more, until they look done.

Uncovered stage: 20 to 25 minutes.