Ingredients:
- 1.2 kg (2.5 lb) potatoes
- 375 mL (1 1/2 c) chicken stock/broth
- 125 mL (1/2 c) olive oil
- 85 mL (1/3 c) lemon juice
- 5 cloves garlic
- 1 tbsp dried Oregano
- 2 tsp salt
- Optional: fresh oregano leaves & lemon slices for garnishing
Preparation:
1. Preheat oven 200*(400F)
2. Peel potatoes (if desired, I like with skin on too!) cut into thick wedges.
3. Place potatoes into roasting pan with all of the ingredients. Toss well.
4. Roast 25-30 minutes. Remove from oven and turn the potatoes. Return pan to oven and roast another 25-30 minutes until liquid is mostly absorbed.
5. To crisp the potatoes (optional): pour off most of the liquid into a saucepan. Return potatoes to oven and roast another 30 minutes, turning potatoes once or twice, until potatoes golden and get a little crisp on the edges.
6. Heat juices in sauce pan to reduce.
7. To serve: Drizzle over the finished roasted potatoes. Garnish with lemon wedges and fresh oregano
Did you try this recipe??? Please leave a reply below to let us know what you think…