Greek Lemon Potatoes
There's so many ways to prepare a potato, but I think my Greek Lemon Potatoes will be your new favourite.
Servings: 6
Ingredients
- 1 kg potatoes 2.2lb
- 1.25 cups chicken stock
- 1.5 cups olive oil
- 1/4 cup lemon juice roughly two lemons
- 1 tbsp dried oregano
- 6 garlic cloves minced
- salt and pepper
Instructions
- Preheat oven to 400 F / 200 C
- Cut the potatoes into large wedges that are 3cm / ½ inch thick. You can peel the potatoes if you prefer but I like to keep the skin on.
- Place the potatoes into a bowl and cover with cold water. Swirl your hands in the water until it turns cloudy. Drain the water from the bowl and repeat this step or until the water is clear. Drain the potatoes. There is no need to pat the potatoes dry as we are going to cover them with chicken stock in the next step.
- In a large roasting tray, combine the chicken stock, olive oil, lemon juice, oregano, garlic cloves and generous amount of salt and pepper. Whisk together with a fork until well combined. Add the potatoes to the pan and toss well.
- Roast the potatoes for 40 – 45 minutes or until the potatoes are cooked through and most of the liquid has been absorbed. The potatoes are not going to be crispy!
- Serve immediately with all the delicious pan juices.
Video
