Roast Potatoes

12 Peeled and cut into wedges
4 - 5 Lemons
2 -3 cups Chicken stock
Olive oil
Lard or shortening
3 cloves of garlic, finely sliced
Oregano
Salt and pepper

Wash the potatoes. Cut into quarters lengthwise and place in a large, deep baking tray.

Sprinkle or lightly brush the potatoes with olive oil.

Put the chicken stock in the dish. Add the juice from 3 lemons. The tray needs to have about 1cm of liquid in the bottom so if necessary add water to bring to this level.

Season the potatoes with salt, pepper, oregano and finely sliced garlic.

Rotate the potatoes in the liquid and then repeat the seasoning.

Cut the lard or shortening into small cubes and place evenly amongst the potatoes.

Cover the pan with tin foil and put into an oven heated to 375F for about 30 - 40 minutes or until the potatoes are tender inside.

Uncover the potatoes and grill for a short while to brown and crisp them to your liking.

Squeeze a lemon or two over them before serving.

Serves 6 - 8