There are roast potatoes. Then there are Greek-style roast potatoes, cooked fondant-style in an assertive lemon-garlic-oregano broth so they absorb the flavour then roasted until golden and crispy. These potatoes are wildly addictive – you may never have plain old boring roast potatoes again!
- 1.2kg large, even-sized desiree potatoes (you can substitute Sebago)
- 2 tsp cooking salt
- 1½ cups low-sodium chicken stock
- ½ cup extra virgin olive oil
- ⅓ cup lemon juice
- 5 garlic cloves, finely grated using a Microplane*
- 1 tbsp dried oregano
- lemon slices and fresh oregano leaves to serve
- Preheat oven to 200C fan (220C conventional).
- Peel potatoes, then cut each in 6 thick wedges, about 3cm wide.
- Place chicken stock, oil, lemon juice, salt, garlic and oregano in a roasting pan. Add potatoes, and toss well to coat.
- Roast for 45 minutes, turning halfway, until most of the liquid has been absorbed and you're left with mostly just oil.
- Using a slotted spoon, transfer potatoes to a tray lined with baking paper. Scoop about 3 tablespoons oil from the roasting pan, drizzle over the potatoes and toss.
- Roast potatoes for another 35-40 minutes, turning once or twice, until deep golden and crisp. Optional: Towards the end of the roasting time, pop the first roasting pan back in the oven to heat up residual oil. Then drizzle that over the potatoes when serving.
- Pile onto a platter, tuck in lemon slices and sprinkle over fresh oregano leaves. Serve immediately.
This recipe goes with my Greek slow-roasted lamb shoulder.
*Very finely grated garlic will dissolve in the stock so you don't end up with burnt garlic bits on the potatoes.