(Serves 8)
6 lb Yukon Gold potatoes
4 cups Vegetable stock/broth
1 cup olive oil
3/4 cup lemon juice
12 garlic cloves, smashed and minced
2 T dried oregano
4 tsp. salt
2 Lemons cut into wedges and fresh oregano,for garnish

Preheat oven to 400° F.
Cut potatoes: Peel potatoes and cut large ones into thick wedges – about 1 1/4" thick – and medium ones into 3 pieces.
Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
To crisp the potatoes: Transfer potatoes to a separate tray. Tilt the original roasting pan and scoop off as much of the oil as you can (some juices are ok), then drizzle over the potatoes.  Add additional oil if needed to coat.
Transfer potatoes to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 – 10 minutes or so to reduce down and make the garlic golden.
Plate up: Transfer potatoes to a large bowl. Drizzle over the reduced garlic pan juices. Serve, garnished with lemon wedges and oregano if desired.