Lemon, garlic & herb roasted potatoes

Lemon, garlic & herb roasted potatoes

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

These potatoes make the kitchen smell wonderful as they roast.

Ingredients

Quantity Ingredient
800g roasting potatoes, peeled and cut into 3 cm chunks
1 whole head garlic, cloves divided and peeled
1 lemon, juiced
1 teaspoon dried greek oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
90ml olive oil
150ml chicken or vegetable stock

Method

  1. Preheat the oven to 200ºC.
  2. Place the potatoes and garlic in a large baking tray in a single layer (don’t overcrowd the pan) and add the lemon juice, Greek oregano, salt, pepper and olive oil. Toss to ensure all the potatoes are well coated and the seasonings are evenly distributed. Pour the stock into the tray and place in the oven for 45 minutes. Keep an eye on the garlic as the cloves will cook quicker than the potatoes and, if they burn, they will taste bitter, so remove them and set aside once the garlic is golden brown.
  3. After 45 minutes, turn the potatoes over, gently so they don’t fall apart. Cook for another 10–15 minutes, or long enough for the undersides to crisp up. Turn once more to ensure a really golden colour all over the potatoes, return the garlic if you set it aside, then give them another 5 minutes in the oven.
  4. Serve immediately.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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