4-5 medium Russet potatoes, peeled and cut into wedges
2 tablespoons roughly chopped fresh oregano
1/4 cup fresh lemon juice
2 teaspoons kosher salt
1 teaspoon red pepper flakes
1/4 cup olive oil
2-3 tablespoons chicken stock
Heat the oven to 375 degrees.
Line a cookie sheet with foil and add the potatoes on top. In a mixing bowl, whisk together the oregano, lemon juice, salt, pepper flakes, olive oil and chicken stock and pour over the potatoes on the cookie sheet.
Cover the potatoes with foil and poke a couple holes to release some steam. Roast in the oven for about 45 minutes, until the potatoes are fork tender. After about 45 minutes, take off the foil from potatoes and roast uncover for another 10-15 minutes.