Preheat the oven to 400°F / 200°C. Peel 1.2kg of potatoes and cut into thick wedges, about 1¼in / 3cm wide.
Toss in a large roasting pan with 1½ cups of low-sodium chicken stock, ½ cup of olive oil, ⅓ cup of lemon juice, 5 finely grated garlic cloves, 1 tablespoon of dried oregano, and 2 teaspoons of salt. Spread in one layer.
Roast for 20 minutes, turn, then roast for 25-30 minutes, until most of the liquid is absorbed.
Transfer the potatoes to a separate baking sheet. Spoon over some oil from the roasting pan, leaving the garlic and juices behind.
Roast the potatoes for 35-40 minutes, turning once or twice, until golden and crisp. Return the original pan to the oven for the final 5-10 minutes, until its juices thicken and the garlic is golden.
Drizzle the reduced juices over the potatoes and serve.
