This is great. I use less oil.

2 cups chicken stock
1/4 cup olive oil (extra virgin)
1/4 cup fresh squeezed lemon juice
dry mustard
salt and pepper
6-10 potatoes (russet)

Peel and quarter potatoes.
Place in roaster, in one layer.
Whisk together chicken stock, olive oil, lemon juice, dry mustard, salt and pepper.
Taste and adjust.
Pour mixture over potatoes.
Bake in a slow oven at 300-350 degrees for 2-3 hours uncovered'til fork tender.