Greek Lemon Potatoes

This classic Greek method of cooking potatoes in equal parts olive oil, lemon juice and chicken stock produces creamy potatoes with a crispy outside. The potatoes soak up all the cooking liquid as they cook, keeping them not only tender but so flavourful. They make the perfect side for grilled or BBQ’d chicken or lamb. Recipe is adapted from NYT Cooking.

Ingredients

• 1/2 cup chicken stock
• 1/2 cup olive oil
• 1/2 cup lemon juice (3 – 4 lemons)
• 3 tsp kosher salt (less if not kosher)
• 1 1/4 – 1/2 kg dutch cream potatoes (or similar)
• 3 tsp oregano (optional)
• Flaky salt and pepper, for serving

Directions

Heat the oven to 220°C. Peel and chop the potatoes into large chunks.

In a roasting dish combine the potatoes, olive oil, chicken stock, lemon juice, salt and oregano (if using), tossing well to coat. Arrange the potatoes in an even layer.

Roast the potatoes for 30 minutes. Remove the potatoes from oven and toss gently.

Return the potatoes to the oven for a further 20 – 30 minutes. If after this time the potatoes are cooked but they aren’t crispy turn on the griller for a few minutes. Sprinkle with flakey salt and pepper as desired.

Well it’s finally starting to feel like Spring in Melbourne. The blossom is out, the days are longer and people can see each other in a park since it isn’t raining. I hope you make these delicious potatoes they would be perfect with your next BBQ. Enjoy. Sheryl x