Preheat your oven to 400°F.

Select a large, deep roasting pan or ceramic baking dish. The potato wedges should fit in a single, snug layer.

Place the potato wedges, onion wedges, and crushed garlic cloves into the baking dish. Tuck the bay leaves in among them.

In a bowl or large measuring jug, whisk together the extra virgin olive oil, fresh lemon juice, hot stock, dried oregano, salt, and pepper.

Pour the broth mixture evenly over the potatoes. The liquid should come about halfway up the sides of the potatoes. Place the dish in the preheated oven on the middle rack.

Roast, uncovered, for 40 minutes. Do not stir or toss during this time.

After 40 minutes, remove the pan from the oven. Using a spoon or baster, carefully spoon the pan juices over the potatoes. Gently turn each potato wedge over using a spatula.

Return the pan to the oven and roast for another 20-35 minutes. If the pan looks dry before the potatoes are tender, add a splash of hot water.

The potatoes are ready when they are fork-tender, the edges are crisp, and the pan juices have reduced to a thick, oily, lemony glaze that coats the wedges.

Remove from the oven and let the potatoes sit in the pan for 5-10 minutes.

Transfer to a serving platter, discarding the bay leaves. Drizzle any remaining pan juices over the top.

Sprinkle generously with fresh parsley (if using) and a final pinch of dried oregano and coarse sea salt.

Serve warm with lemon wedges on the side.