Greek Lemon Potatoes
An Original Recipe by Lorraine Elliott
Preparation time: 5-8 minutes
Cooking time: 50 minutes
Serves: 4-6 as a side dish
- 100ml/3.5flozs fresh lemon juice (around 2 lemons)
- 50ml/1.7ozs extra virgin olive oil
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1.5 teaspoons fine salt
- 900g/2lbs Dutch cream or Yukon Gold potatoes, scrubbed well but not peeled
- 1 cup/250ml/8.8flozs chicken stock/broth
Step 1 - Preheat oven to 200C/400F fan forced. First mix the lemon juice, olive oil, oregano, garlic powder and salt in a large bowl. Slice the potatoes in half horizontally and then slice each half in 3 or 4 long wedges. Toss them in the lemon oil mixture coating each chip well.
Step 2 - Take a large baking tray (33x26cms or 13x10inches) with 2 inch high sides and spread out the potatoes and the lemon oil mixture. You want the potatoes on a single level. Pour the chicken stock over this and roast uncovered for 25 minutes. Remove from the oven and turn the potatoes over (I just turn over the caramelised ones). Then return to the oven for another 25 minutes. By then the chicken stock will have evaporated and you will the most delicious tender, lemon potatoes! Not suitable for freezing (it will affect the texture of the potatoes).