Roasted Potatoes with Garlic, Lemon, and Oregano

Ingredients for Roasted Potatoes with Garlic, Lemon, and Oregano

• 1.4kg baking potatoes, peeled and cut into 1 1/2-inch cubes

• 120ml olive oil

• 4 garlic cloves, minced

• 1 1/2 teaspoons dried oregano, crumbled

• 1 teaspoon salt

• Freshly ground black pepper

• 120ml beef stock or chicken stock

• 80ml freshly squeezed lemon juice

• 2-3 tablespoons chopped fresh oregano

How to make Roasted Potatoes with Garlic, Lemon, and Oregano

Preheat oven to 204°C.

Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.

Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the grill and grill the potatoes for 2 to 3 minutes, or until golden brown.

Sprinkle with the fresh oregano and serve at once.

Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.