Feb 20, 2012
Crispy on the outside and tender on the inside these potatoes are tossed in olive oil and lemon for authentic Greek flavour.
4 medium Yukon Gold or Russet potatoes, peeled and cut in quarters
Juice of 1 lemon
4 tbsp. olive oil
2 tbsp. chicken stock or water
Pinch dried oregano
1 garlic clove, chopped
Coarse salt and freshly cracked black pepper, to taste
Preheat oven to 350 degrees F.
In a large bowl, add potatoes, lemon juice, olive oil, chicken stock or water, oregano, garlic, and salt and pepper. Toss to coat potatoes.
Transfer potatoes and any liquid in bowl to a small roasting pan. Cover pan with foil and roast potatoes until tender, turning occasionally, about 30 to 40 minutes Remove foil and cook until golden brown, about 10 to 15 minutes more. Serve.
Yield: 4 servings.