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Preheat oven to 200C fan (220C conventional).
Peel potatoes, then cut each in 6 thick wedges, about 3cm wide.
Place chicken stock, oil, lemon juice, salt, garlic and oregano in a roasting pan. Add potatoes, and toss well to coat.
Roast for 45 minutes, turning halfway, until most of the liquid has been absorbed and you're left with mostly just oil.
Using a slotted spoon, transfer potatoes to a tray lined with baking paper. Scoop about 3 tablespoons oil from the roasting pan, drizzle over the potatoes and toss.
Roast potatoes for another 35-40 minutes, turning once or twice, until deep golden and crisp. Optional: Towards the end of the roasting time, pop the first roasting pan back in the oven to heat up residual oil. Then drizzle that over the potatoes when serving.
Pile onto a platter, tuck in lemon slices and sprinkle over fresh oregano leaves. Serve immediately.