4 large waxy potatoes (Désirée or similar)
2 unwaxed lemons, quartered
1 head of garlic, halved
5 sprigs of fresh oregano
200ml of homemade chicken stock
4 tbsp extra virgin olive oil
½ a glass of dry white wine or Noilly Prat Original Dry Vermouth
- Preheat your oven to 180°C.
- Peel the potatoes, then half them and cut into chunky wedges — four wedges per half potato. Place them in a large oven-proof dish or roasting tray and season well with salt and a touch of black pepper. Mix well.
- Then add the lemon, garlic, oregano, chicken stock, olive oil, and wine. Stir together and then place in the oven. Set a timer for 45 minutes.
- After 45 minutes, check the potatoes are cooked. If they need a little longer, then return them to the oven. Top up with a little more stock if they are completely dry.