Lemony Roasted Potatoes

2 1/2 lbs. Russet potatoes
1/3 C olive oil
6 - cloves garlic, chopped finely
1/2 C lemon juice
1 C vegetable stock
2 t dried oregano
2 t salt
1 t tomato paste
0 - ground black pepper
0 - chopped fresh parsley or dried oregano

Preheat the oven to 375º F. Peel the potatoes, slice in half lengthwise, and slice each half into wedges no more than 3/4 inch thick.

In a large, deep baking pan or casserole dish, combine the olive oil, garlic, lemon juice, vegetable stock, oregano, salt, and tomato paste. Add the peeled, sliced potatoes. Sprinkle with ground black pepper and toss the potatoes to cover with the sauce.

Cover the pan tightly with foil, place in the oven, and bake for 30 to 35 minutes. During baking, remove the pan occasionally, uncover, and stir the potatoes. After first baking, remove the cover and bake uncovered for an additional 15-20 minutes until most of the sauce has evaporated and some of the potatoes have started to brown. Sprinkle with chopped fresh parsley or dried oregano before serving.

From Veganomicon