Greek-style lemon potatoes

Name: Greek-style lemon potatoes
Ingredients: 2½ lbs potatoes (starchy); 1½ cups chicken stock, low sodium; ½ cup olive oil; ⅓ cup lemon juice; 5 garlic cloves, minced; 1 tbsp dried oregano; 2 tsp salt

oven side mediterranean

Ingredients

Recipe

Preheat oven to 400°
Peel potatoes and cut into thick wedges
Place in a bowl with all the other ingredients. Toss well.
Transfer to a roasting pan and roast at 400° for 20 minutes. Turn potatoes, roast for a further 25-30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you’re left with mainly oil in the pan.
Transfer potatoes to a separate tray. Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.
Transfer potatoes back to oven and roast for 20-25 minutes, turning once or twice, until potatoes are golden and a bit crispy.
Return the pan with the garlic juices to the oven for the last 5 - 10 minutes or so to reduce down and make the garlic golden.