Anytime I can get lemon oven potatoes at Greek restaurants, I savor every tiny bite. This version is more crunchy and a bit more garlic-infused, but every bit as good as any I've had. I always make extra. This recipe is from Aglaia Kremezi's The Foods of the Greek Islands, and I frequently serve this with the greens-stuffed leg of lamb.
Lemon Oven Potatoes
3 pounds small red potatoes 
1/2 cup olive oil 
4 garlic cloves, minced 
1 1/2 teaspoon dried oregano
1 teaspoon salt
black pepper to taste
1/2 cup chicken stock
1/3 cup fresh-squeezed lemon juice 
2-3 tablespoons fresh oregano 
Preheat the oven to 400F. 
Cut the red potatoes in half or quarters  and place them in a zip-loc bag with the olive oil, minced garlic, dried oregano, salt, and pepper. Shake the bag  to coat all the potatoes with the oil and garlic, then pour the potatoes into a 9x13 baking pan. Try to make sure the potatoes are in one layer.
Bake the potatoes for fifteen minutes, then add the chicken stock, toss the potatoes to coat, and bake for another ten minutes. Then add the lemon juice, toss, and bake again for ten to fifteen minutes or until the potatoes are cooked through.
Preheat the broiler and broil the potatoes until the tops are golden brown.
Sprinkle with fresh oregano and serve immediately.
 I can spell 'potato'. I swear.
 I also use baking potatoes, cut into 1" cubes, but the red potatoes work so very well.
 Extra-virgin works very well, as the natural emulsifiers help to draw the flavors into the potatoes.
 'Garlic don't need no reason.' - Alton Brown. No, really. Sometimes I use more than four. Like, six or eight.
 Fresh-squeezed is always better than bottled. If you use bottled, though, shake first, and use a little extra.
 This is why I grow oregano in my window box. Just this recipe.
 I always wait another twenty minutes after the oven beeps to let me know preheating's done before adding food to the oven.
 The cut surfaces absorb more of the flavors. Plus, I like crispy potatoes.
 This is why I use a bag rather than put the potatoes and oil and spices directly into the pan. Because I'm incapable of an even 'toss' and I know it.