Categories: Sides
Ingredients
- 2.5lb potatoes , starchy
- 1 1/2 cups chicken stock/broth , low sodium
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 5 garlic cloves , minced
- 1 tbsp dried oregano
- 2 tsp salt
- Garnish (optional)
- Lemon wedges, fresh oregano leaves
Directions
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Preheat oven to 200C/390F (standard) or 180C/350F (fan).
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el potatoes and cut large ones into thick wedges – about 3cm / 1.2" thick – and medium ones into 3 (see photo in post).
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Place in a roasting pan with all the other ingredients. Toss well.
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Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you’re left with mainly oil in the pan.
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To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.
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Transfer potatoes to oven and roast for 20 – 25 minutes, turning once or twice, until potatoes are golden and a bit crispy.
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Return the pan with the garlic juices to the oven for the last 5 – 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)
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Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.