Crunchy and Delicious Roasted Potatoes

I looked up a recipe for roasted potatoes online and this was supposed to be a Greek styled roasted potatoes, but I deviated quite a lot from the recipe so it's nothing specific now.

Ingredients

• 3/4 cup olive oil
• 5 tablespoons fresh lemon juice
• 2 tablespoons chopped shallots
• 2 tablespoons thyme
  
• 1 tablespoon chopped parsley
• 1 tablespoon paprika
  
• 2 minced garlic
  
• 3 pounds potatoes cut into wedges
• 1/2 cup chicken stock
• Salt and pepper

Directions


Preheat oven to 425 °F. Mix together the oil, lemon juice, shallots, thyme, parsley, and garlic to make a vinaigrette.


Put the potatoes on a baking sheet and put half the vinaigrette in. Now pour the chicken stock over the potatoes and season with salt and pepper. Now bake for 45 minutes while turning the potatoes frequently to prevent sticking (although mine still stuck).


This is the finished product:


The fish is the lemon vinaigrette rainbow trout I posted a while back. It was so good I had to make it again. I made these potatoes and some assorted vegetables to serve on the side. Yummy!