Lemon Roast Potatoes

1. 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.

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

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

4. 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 cooking.

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

6. Love your leftovers
The roast potatoes will keep for up to 3 days in the fridge. Transfer them to a tub, seal and chill – they’re delicious eaten cold. Or try thinly slicing and frying them in a pan. Cover with beaten egg and bake until set