Lemon roasted potatoes

Peel the russet potatoes and cut into chunks.

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

Preheat the oven to 425F.

Line a roasting pan with parchment, spread the potatoes in a single layer and pour over the lemon mixture.

Cover with aluminum foil and roast 45 minutes, instead of the original recipe's parboiling.

Uncover and roast 20 to 25 more minutes, until the potatoes have absorbed the lemony broth.