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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Roasted potato dish that goes well with all roasted meats-especially chicken and pork. The potatoes don't go very crispy, but remain moist and are lovely and lemony. Ingredients:
2 lbs waxy potatoes |
1 to 2 lemon, juice and zest of |
1/2 cup olive oil |
1 teaspoon sea salt |
20 dashes pepper (grinds) |
1 tablespoon oregano |
2 crushed garlic cloves |
1 1/2-2 pints vegetable stock |
Directions:
1. Preheat oven to 120°C (250°F).
2. Peel and quarter the potatoes, and place in a roasting pan so they fit quite snugly.
3. Mix remaining ingredients well and pour over the potatoes so that the liquid comes half way up the pan.
4. Cover with foil and roast for 1 hour.
5. Turn the potatoes in the liquid and put the oven up to 180°C (350°F).
6. Return to the oven uncovered to allow the liquid to evaporate.
7. Cook until golden and liquid is gone; you may have to baste the potatoes a couple of times.
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