Greek Lemon & Garlic Roasted Potatoes

Ingredients

• 1 kg Queen potatoes, cut into wedges.
• 300 ml vegetable/chicken stock/broth
• 2 Tbsp olive oil
• 1 lemon, zest
• 2 lemons, juice
• 4 garlic cloves, finely grated or chopped
• 1 Tbsp dried oregano
• 1 Tbsp fresh thyme
• Sea salt & pepper
• Lemon wedges & fresh oregano/thyme to garnish (optional)

Method

Preheat oven to Gas Mark 6, 200°C (400°F).

To prep the potatoes

Cut potatoes into thick wedges. Place potatoes in a roasting tray with all the other ingredients, stock, olive oil, lemon zest, lemon juice, garlic, oregano, thyme, sea salt & pepper. Toss well.

To bake the potatoes

1. Roast for 30 minutes in the oven at 220C. Turn potatoes gently, roast for a further 25 minutes until the liquid is mostly absorbed by potatoes/evaporated.
2. Increase heat in the oven to 220C until potatoes are golden and a bit crispy on the edges. About 5 minutes.

To Plate up

Transfer potatoes gently to a serving platter. Drizzle over the reduced garlic pan juices. Serve, garnished with lemon wedges and oregano if desired. Discover a new way to enjoy delicious potatoes as a side dish or to be shared at family and friend’s gatherings.