Emma Delicious Greek-style roasted potatoes
Them Greeks know something about roasting potatoes. I don’t think we’ve ever been to a Greek restaurant and had bad roasties. Moist but also crisp and moreish. I’ve yet to perfect them but this recipe is near enough to Greek-style restaurant roasters as I can get at home.
Ingredients
1.2 kg / 2.5lb potatoes
375 ml chicken stock
125 ml olive oil
85 ml lemon juice
5 garlic cloves, minced
1 tbsp dried oregano
2 tsp salt
Instructions
Preheat oven to 200C/390F (standard) or 180C/350F (fan).
Peel potatoes and cut large ones into thick wedges.
Place in a roasting pan with all the other ingredients.
Toss ingredients together.
Roast for 20 minutes.
Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes.
Transfer potatoes to a separate tray.
Pour off as much of the oil and juices from the original pan and then drizzle over the potatoes.
Roast for 20 – 25 minutes, turning once or twice until potatoes are golden.
Greek Roasted Potatoes
Ingredients
- 1.2 kg / 2.5lb potatoes
- 375 ml chicken stock
- 125 ml olive oil
- 85 ml lemon juice
- 5 garlic cloves minced
- 1 tbsp dried oregano
- 2 tsp salt
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan).
- Peel potatoes and cut large ones into thick wedges.
- Place in a roasting pan with all the other ingredients.
- Toss ingredients together.
- Roast for 20 minutes.
- Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes.
- Transfer potatoes to a separate tray.
- Pour off as much of the oil and juices from the original pan and then drizzle over the potatoes.
- Roast for 20 - 25 minutes, turning once or twice until potatoes are golden.
