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Greek Lemon Potatoes

Ingredients
  • 4 large Maris Piper Potatoes
  • 2 Lemons (juiced)
  • 2 Tbsp Dried oregano
  • 3 Tbsp Light Olive oil
  • 250 ml Chicken or Beef stock
  • Salt & pepper
Instructions
  1. 1
    Cut the potatoes into fairly even wedges.
  2. 2
    Put them straight into a roasting tray.
  3. 3
    Add the lemon juice, oregano, olive oil, stock, salt, and pepper. Toss well so the wedges are coated.
  4. 4
    Roast at 180°C fan for 30 minutes.
  5. 5
    Remove the tray, toss the wedges again, and return to the oven.
  6. 6
    Roast for another 30 minutes, until the liquid has mostly cooked away and the potatoes are golden, soft inside, and crisp at the edges.
  7. 7
    If the tray looks dry too early, add a splash more stock. If it still looks too wet late in cooking, leave it a bit longer or raise the heat slightly to help the liquid reduce.
Note

A couple of notes from the source:

  • Poppy says starchy potatoes are best; Maris Piper is the preferred choice, with Russets suggested as a US alternative.
  • The liquid is intentional: the potatoes absorb it as they cook, which gives them that classic lemony, taverna-style texture.
Read it online: https://wayfarerspantry.com/thepantry/recipe/greek-lemon-potatoes/