Greek Lemon Potatoes

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Recipe Notes:

Serves 4 people.

Takes about an hour.

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Ingredients

1 kg dutch cream potatoes

1 cup stock

1/2 cup extra virgin olive oil

1/3 cup lemon juice

5 garlic cloves (minced)

1 tbsp dried oregano

2 tsp salt

Instructions

1. Pre-heat the oven to 200°C/180°C (fan).

2. Peel the potatoes and chop into thick wedges.

3. Add the stock, olive oil, lemon juice, oregano, garlic and salt to a bowl and mix.

4. Add the potatoes to a medium sized baking tray.

5. Pour the liquid over the potatoes.

6. Roast the potatoes for 45 minutes, turning the potatoes every 15 minutes.

Crispy Potatoes (Optional)

Once the liquid has been absorbed by the potatoes they can be served as is, but if you’d like the potatoes to be crispy, baste them in the remaining oil and leave them in the oven for another 10-15 minutes.