Preparation

• Preheat oven to 200°C/390°F (180°C fan).
• Peel potatoes and cut large ones into thick wedges – about 3cm / 1.2" thick – and medium ones into 3.
• Place potatoes in a roasting pan with all the other ingredients. Toss well.
• 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.
• Transfer potatoes to a separate tray. Tilt the original roasting pan and scoop off as much of the oil as you can, then drizzle over the potatoes.
• 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.
• Return pan #1 with the garlic juices to the oven for the last 5 – 10 minutes to reduce down and make the garlic golden.
• Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.