Lemon & oregano roast potatoes

Patates lemonates are roasted in a mix of olive oil, lemon and stock until the liquid reduces to a glossy, tangy coating.

Ingredients

• 1 kg potatoes, peeled and cut into wedges
• Juice of 1½ lemons
• 120 ml Minoiko extra virgin olive oil
• 200 ml vegetable or chicken stock
• 2 tsp dried oregano
• 2 cloves garlic (optional)
• Salt and pepper

Method

1. Preheat the oven to 200°C. Put the potatoes in a roasting tin in a single layer.
2. Add the lemon juice, olive oil, stock, oregano, garlic, salt and pepper and toss to coat.
3. Roast for about 50–60 minutes, turning once, until the potatoes are tender and golden and most of the liquid has reduced.
4. If needed, finish under a hot grill for a few minutes for extra colour.
5. Serve warm, spooning over any pan juices.

Tip

Use a good, fruity olive oil — it carries the lemon and oregano through the whole dish.