Greek Lemon Potatoes

• portions: 5 servings
• temps actif: 10 minutes
• temps total: 1 hour 20 minutes

Ingrédients

1 ⅕ kg / 2.5lb potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper) (Note 1)

1 1/2 cups chicken stock/broth (, low sodium (Note 2)

1/2 cup olive oil

1/3 cup lemon juice

5 garlic cloves (, finely grated using microplane (Note 3)

1 tbsp dried oregano

2 tsp salt (Note 4)

Lemon wedges, fresh oregano leaves

Instructions

Preheat oven to 200°C/390°F (180°Cfan).

Cut potatoes: Peel potatoes and cut large ones into thick wedges - about 3cm / 1.2" thick - and medium ones into 3 (see photo in post).

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. (Note 3) 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. (Optional, Note 4)

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.

Nutrition

• Calories: 349 kcal
• Lipides Totaux: 22 g
• Lipides Saturés: 3 g
• Sodium: 976 mg
• Glucides Totaux: 32 g
• Fibres Diététiques: 6 g
• Protéines: 7 g