These are unlike any other roast potatoes I have ever tasted. Greek lemon potatoes are cooked in a lemon and garlic flavoured chicken stock before being roasted to golden crispy perfection.
Greek Lemon Potatoes
Potatoes cooked in lemon, garlic and chicken stock before roasting to golden crispy perfection.
Ingredients
- 1.2 kg potatoes Maris Piper
- 360 ml chicken stock
- 120 ml olive oil
- 80 ml lemon juice
- 5 cloves garlic finely grated
- 1 tbsp dried oregano
- 2 tsp salt
Instructions
- Preheat oven to 200°C/Fan 180°C/390°F.
- Peel the potatoes and cut large ones into thick wedges – about 3cm / 1.2" thick – and medium ones into 3.
- Place potatoes in a roasting pan with all the other ingredients. Toss well.
- Roast for 20 minutes. Turn potatoes, and 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.
- Transfer potatoes to a separate tray. Tilt the original roasting pan and scoop off as much of the oil as you can (some juice is ok), then drizzle over the potatoes.
- 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.
- 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.
- Transfer potatoes to a 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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