Preheat your oven to 180°C/Fan 160°C/Gas 4. Peel the potatoes and chop them into bite-sized chunks. Spread them out in a single layer in a roasting tin.

Peel and finely chop the garlic. Finely chop the parsley stalks, setting the leaves aside for later. Finely grate the zest from the lemon. Add the garlic, parsley stalks and lemon zest to the potatoes. Pour over 120ml olive oil. Season with salt and pepper. Turn to coat the potatoes in the oil and seasonings. Roast for 15 mins.

Meanwhile, tip the vegetable stock powder into a heatproof jug. Half fill your kettle and boil it. Add 450ml hot water to the stock powder and stir to dissolve. Squeeze in the juice from the lemons and stir to mix.

After 15 mins, take the potatoes out of the oven. Pour over the lemony vegetable stock. Return to the oven and roast for 45 mins till the potatoes are tender all the way through. Turn them halfway through.

Transfer the potatoes to a warm serving dish and drizzle any lemony glaze over them. Garnish with the chopped parsley leaves and serve.