GREEK LEMON POTATOES
These are a lovely alternative to toasty roasty potatoes as a side to your perfectly grilled meat. If you prefer your potatoes crispy as I do, follow the latter instructions to remove the potatoes from the juices and roasting for a further 20 -25 minutes to crisp up the edges. If you're just as happy with a softer edge potato you can leave this bit out. Either way you'll be licking you chops with glee as you dig in for a second helping.
- 1 kg potatoes we've used some baby pearl potatoes but your favourite roasting potatoes will work just as well cut into strips
- 5 cloves of garlic
- 2 lemons juiced
- 1 tbsp oregano
- 350 ml chicken stock Check out our bone broth recipe for a lovely homemade version
- 2 tsp salt
- 120 ml olive oil
preheat the oven to 200 C.
peel or don't peel the potatoes depending on your preference. Ensure that your potatoes are relatively chunky to hold up to the cooking process.
Put the potatoes in a roasting tin, mix the other ingredients together and pour over the potatoes.
Roast for 20 minutes then turn the potatoes and roast the other side for another 25 to 30 minutes.
For crispy potatoes, remove the juice and roast the potatoes for a further 25 minutes to crisp them up but keep the juice to one side. You can leave this step out and possibly turn the potatoes again to make sure they are cooking all round in the juices.
When ready to serve, pour over the remaining juice reserved and enjoy with your favourite mains.