Greek Lemon Potatoes

Ingredients

Cups Metric

1.2 kg / 2.5lb potatoes

1 1/2 cups chicken stock/broth , low sodium (Note 2)

1/2 cup olive oil

1/3 cup lemon juice

5 garlic cloves , finely grated using microplane (Note 3)

1 tbsp dried oregano

2 tsp salt (Note 4)

GARNISH (OPTIONAL)

Lemon wedges, fresh oregano leaves

Instructions

• Preheat oven to 200°C/390°F (180°Cfan).

  
  

• Cut potatoes: Peel potatoes and cut large ones into thick wedges – about 3cm / 1.2" thick – and medium ones into 3 (see photo in post).

  
  

• Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.

  
  

• Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.

  
  

• To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.

  
  

• Roast 35 minutes: Transfer potatoes to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.

  
  

• Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 – 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)

  
  

• Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.