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
- 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
- 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.