Lemon Roast Potatoes
Perfect roast potatoes that goes with fish, lamb or chicken
Servings: 6
Ingredients
- 1 kg potatoes
- 1 cup vegetable stock
- 1/3 cup olive oil
- 4 tsp dried oregano
- 1 tsp fresh thyme
- 1 lemon, juice only
- salt (only if required)
- pepper
Instructions
- Preheat oven to 180 degrees celsius. Scrub the potatoes. Cut them into 4 pieces, like thick wedges
- Place them in a baking pan or oven proof dish.
- Drizzle half the olive oil over the potatoes. Add the oregano, salt and pepper. Pop the lemon into the microwave for 20 seconds and squeeze the juice into the potatoes
- Add the vegetable stock. Season with salt, only if required and some pepper. Toss the potatoes well
- Ensure the potatoes are placed in a single layer in the pan. Cover with foil and bake for 1 hour.
- After 1 hour remove the foil and continue baking for 10 minutes. Drizzle the remaining olive oil over the potatoes and bake at 200 degrees celsius for a further 20 minutes.
- Garnish with some fresh thyme and sprinkle some feta over if you wish. Serve hot
Notes
- Microwave the lemon for 20 seconds to get more juice out of it
- I tried re-heating my potatoes in my Air-Fryer for 4 minutes the next day and it was totally delicious. That's if you even have leftovers. The skin crisped up even more
- Cooking time may vary so please use your discretion here
- If you wish to speed up the cooking process you can boil your potatoes until slightly tender before roasting them
- You can also add garlic but remember fresh garlic burns easily so you may need to add that in the last 5 minutes of cooking time. I sometimes add garlic but this time I didn't
- I cut my potatoes into chunky pieces because it's exactly how we eat them at the greek restaurants. I also had large potatoes. You can cut them into smaller wedges if you prefer.