Peel the potatoes, use a small knife and aim to get even sized potatoes, but rather than curved, made from many flat surfaces; like a faceted jewel. They brown better with the many flat surfaces and they look 'old fashioned'.
Heat a large roasting pan in a 200 C oven. (Fan forced best)
Add the oil and then when that is hot
Add the (dried if you've peeled then earlier and kept them under water) potatoes.
Cook shaking them every ten minutes, for 30 min, then
Add the stock
And cook, (still giving the occasional shake) until the stock has been absorbed/evapourated.
The potatoes will be very nicely browned, tender and deliciously meaty.