Greek Lemon Roast Potatoes Recipe
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Ingredients: |
Ingredients: 1.2 kg / 2.5lb potatoes Yukon Gold
1½ cups chicken stock/broth , low sodium
½ cup olive oil
⅓ cup lemon juice
5 garlic cloves , finely grated using microplane
1 tbsp. dried oregano
2 tsp. salt
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Directions: |
Directions:Preheat oven to 200°C/390°F (180°C). 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. |
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