Greek style lemon potatoes
This was a recipe in someone's blog that a chef friend of mine brought to my attention. Think of a fluffy, roasted potato with a hit of lemon and garlic. This has become a staple in our household! We’d recommend serving it with a roasted chicken.
375ml hot chicken or vegetable stock
125ml olive oil
85ml lemon juice
5 garlic cloves, grated or finely chopped
1 tbsp mixed herbs
2 tsp salt
Preheat the oven to 180c.
Cut the potatoes into thick wedges. If they are quite large potatoes I would cut them into quarters. If they are medium sized, I would cut them into 3. They need to be chunky to stand up to the fairly long cooking time.
Place the potatoes and all of the other ingredients, apart from the garlic, into a roasting dish. Make sure that your dish isn't too large otherwise the stock will evaporate too quickly. It’s better that they’re a bit bunched up in a smaller dish so that the stock is braising the potatoes.
Roast the potatoes for approximately 20 minutes. Add the garlic to the potatoes and give them a good mix up. Make sure that they’ve all been turned over and any potatoes that are colouring more quickly towards the edge of the dish are swapped with the middle ones. Cook for approximately 25 minutes until nearly all of the stock has evaporated and the potatoes are tender.
Carefully transfer the potatoes to a baking tray lined with parchment paper. Spoon some of the oil left in the roasting dish over the top of the potatoes (or if you're roasting a chicken you can use some of the chicken fat) and roast for about 30 minutes until golden and crispy. They may start to burn around the edges though so keep checking them and move around if necessary.
If there is still some garlicky, lemony stock in the original roasting dish, you can return this to the oven for a couple of minutes until it reduces down to a thick glaze. Then you can pour this over the crispy potatoes when they are finished.