Greek Lemon Herb Roasted Potatoes
As served at Lemonia in My Big Fat Greek Taverna
Ingredients
- 2 kg peeled & quartered potatoes
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1/2 cup Chicken stock
- 4 - 6 cloves crushed garlic
- 1 Tbsp origanum/Greek rigani
- 1-2 tsp salt & ground black pepper
Method
1.
Boil peeled potato quarters for 15 – 20 min.
2.
Heat olive oil in a roasting pan.
3.
Add the drained boiled potatoes into the hot oil. Cut side down to absorb the oil.
4.
Add the hot chicken stock.
5.
Add the lemon juice.
6.
Add the crushed garlic cloves.
7.
Season with liberally salt, pepper & origanum.
8.
Roast at 220 C for 20 minutes.
9.
Roast for another 40 minutes at 180 C or until soft to the knife.
10.
Crisp under the grill for 5 minutes.
11.
I doubled this recipe for 4 kg.