Recipe- Heavily Flavored Greek Lemon Potatoes

Definitely a cut above the usual roasted potatoes! The unique thing about Greek Lemon Potatoes is that they are cooked in a heavily flavoured lemon garlic broth so they suck up all that flavour before roasting to golden perfection. They’re utterly addictive!

Ingredients

1.2 kg / 2.5lb potatoes
1 1/2 cups chicken stock/broth , low sodium
1/2 cup olive oil
1/3 cup lemon juice
5 garlic cloves , finely grated using microplane
1 tbsp dried oregano
2 tsp salt

Garnish (optional)

Lemon wedges, fresh oregano leaves

Method

- 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.

- 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. 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.

- 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.