Lemon Potatoes
Recipe submitted by Alice Glendinning, adapted from a recipe on RecipeTinEats
Ingredients:
1.2kg potatoes (eg. Maris Piper)
1 1/2 cups vegetable stock (low sodium preferably)
1/2 cup olive oil
1/3 cup lemon juice
5 garlic cloves, finely grated (it’s best to use a microplane to finely grate the garlic so it dissolves in the stock)
1 tbsp dried oregano
2 tsp salt
Directions:
Preheat oven to 200°C/390°F (180°C fan).
Cut potatoes: Peel potatoes and cut large ones into thick wedges – about 3cm / 1.2″ thick – and medium ones into 3.
Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
Roast 45 minutes: 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.
To crisp the potatoes (optional): Transfer potatoes to a separate tray. 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.
Roast 35 minutes: Transfer potatoes to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 – 10 minutes or so to reduce down and make the garlic golden.
Plate up: 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.
