Ingredients
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• 1 kg Potatoes (starchy varieties ) peeled and chopped into wedges
• 100 ml Lemon juice
• 100 ml Olive oil
• 5 Garlic cloves
• 1 Onion
• 1 tablespoon Dried oregano
• 2 teaspoon Salt
• ½ teaspoon Black pepper
• 1 tablespoon Mustard use your favourite
• 2 cup Chicken stock or water( I use mostly water)

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 Method​

• Place the peeled and chopped potato wedges into a large baking dish. Choose a dish large enough so the potatoes are in a single layer for even cooking.
• In a blender, combine the lemon juice, olive oil, garlic cloves, onion, oregano, mustard, salt, and pepper. Blend until smooth to create the marinade.
• Pour the marinade over the potatoes and massage it in with your hands to ensure even coating.
• Add the chicken stock (or water) to the dish. The liquid will wash off some of the marinade, but don’t worry, this is part of the process. As the liquid reduces and evaporates, the marinade will reapply to the potatoes.
• Cover the baking dish tightly with aluminium foil and bake for 60 minutes in a preheated oven at 200°C / 180°C fan-forced.
• Remove the foil and roast uncovered for another 45 minutes, or until the potatoes are golden, tender, and most of the liquid has evaporated.
  Optional: For slightly more colour see note 4 below.
• Remove the dish from the oven and gently toss the potatoes to mix with the remaining juices. Let them rest for 10 minutes before serving.
• Transfer the potatoes to a serving plate and drizzle the leftover juices on top for added flavour. Serve and enjoy!
  
  

  Notes
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  1. Potato Choice: Use starchy potatoes like Kestrel, Russet, Sebago or Yukon Gold for the best flavour absorption and texture.
  2. Marinade Absorption: It’s normal for the chicken stock or water to wash off the marinade initially. As the liquid reduces in the oven, the marinade will coat the potatoes again, ensuring they absorb all the delicious flavours.
  3. Soft Potatoes: These potatoes are soft, tender, and full of flavour, making them an excellent side dish. They are not meant to be crunchy, so don’t expect crispy edges unless you increase the temperature for the optional final step. Their versatile cooking temperature allows them to be cooked alongside many other dishes in the oven.
  4. Little Extra Colour: If you prefer a little extra browning and slightly crispy edges, increase the oven temperature to 200°C fan-forced at the end, and cook for another 15 minutes.