Recipes

INGREDIENTS

2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)
6 garlic cloves crushed
1/2 cup chicken broth (or vegetable broth)
1/2 cup olive oil
1 lemon juice of (medium to large)
1 tablespoon oregano dried
1 teaspoon salt
1/2 teaspoon pepper
parsley for sprinkling at the end (completely optional)

INSTRUCTIONS

Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.
Pour the potato wedges into the dish/tray in an even layer.
Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.
Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.
Scatter with parsley (if using) and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan. Mmmm!

Greek Potatoes