Greek Lemon Potatoes

• porcje: 5 servings
• czas aktywny: 10 minutes
• całkowity czas: 1 hour 20 minutes

Składniki

1 ⅕ kg / 2.5lb potatoes

1 1/2 cups chicken stock/broth

1/2 cup olive oil

1/3 cup lemon juice

5 garlic paste

1 tbsp dried oregano

2 tsp salt

Lemon wedges, fresh oregano leaves

Wskazówki

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

Cut potatoes: Peel potatoes and cut large ones into thick wedges

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. 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.

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.

Wartości Odżywcze

• Kalorie: 349 kcal
• Tłuszcz Całkowity: 22 g
• Tłuszcz Nasycony: 3 g
• Sód: 976 mg
• Węglowodany Całkowite: 32 g
• Błonnik Pokarmowy: 6 g
• Białko: 7 g