Lemon oregano potatoes
10 medium sized Pontiac potatoes, peeled
Sea salt and freshly ground black pepper
1 tablespoon spoon dried Greek oregano
1 cup chicken stock
100ml extra virgin olive oil
2 large lemons, juiced
250ml water (approximately)
Preheat oven to 200°C (fan-forced).
Cut potatoes into wedges. (Cut into halves and then each half into three.)
Place in a large high-sided baking tray.
Season potatoes and sprinkle with oregano.
Pour in chicken stock and sprinkle olive oil and juice over all the potatoes.
Mix everything well.
Pour some water to top up the liquid levels so they are half way in the side of the baking tray. Cover with baking paper and foil and place in oven.
After one hour, check potatoes. If cooked, remove the paper and foil, and return to oven for 20-30 minutes to brown. If undercooked return potatoes to oven, covered, and cook longer until done. Remove paper and foil; and brown as above.
Pairs Well With
I found this recipe a while back, it makes a great change to roast potatoes to accompany roast chicken