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Preheat your oven to a suitable temperature for roasting.
Wash and cut the Yukon potatoes into wedges.
In a large bowl, combine the potatoes with dried oregano, fine salt, and grated garlic.
Drizzle in the lemon juice and extra virgin olive oil, then toss everything together until the potatoes are well coated.
Pour in the low sodium chicken stock to the bowl and mix gently.
Transfer the seasoned potatoes to a baking dish and spread them out evenly.
Roast in the oven until the potatoes are golden and tender, making sure to turn them occasionally for even cooking.