• This recipe features in RecipeTin Eats' Greek-style feast

There are roast potatoes. Then there are Greek-style roast potatoes, cooked fondant-style in an assertive lemon-garlic-oregano broth so they absorb the flavour then roasted until golden and crispy. These potatoes are wildly addictive – you may never have plain old boring roast potatoes again!

INGREDIENTS

• 1.2kg large, even-sized desiree potatoes (you can substitute Sebago)
• 2 tsp cooking salt
• 1½ cups low-sodium chicken stock
• ½ cup extra virgin olive oil
• ⅓ cup lemon juice
• 5 garlic cloves, finely grated using a Microplane*
• 1 tbsp dried oregano
• lemon slices and fresh oregano leaves to serve

METHOD

1. Preheat oven to 200C fan (220C conventional).
2. Peel potatoes, then cut each in 6 thick wedges, about 3cm wide.
3. Place chicken stock, oil, lemon juice, salt, garlic and oregano in a roasting pan. Add potatoes, and toss well to coat.
4. Roast for 45 minutes, turning halfway, until most of the liquid has been absorbed and you're left with mostly just oil.
5. Using a slotted spoon, transfer potatoes to a tray lined with baking paper. Scoop about 3 tablespoons oil from the roasting pan, drizzle over the potatoes and toss.
6. Roast potatoes for another 35-40 minutes, turning once or twice, until deep golden and crisp. Optional: Towards the end of the roasting time, pop the first roasting pan back in the oven to heat up residual oil. Then drizzle that over the potatoes when serving.
7. Pile onto a platter, tuck in lemon slices and sprinkle over fresh oregano leaves. Serve immediately.

Serves 4

This recipe goes with my Greek slow-roasted lamb shoulder.

*Very finely grated garlic will dissolve in the stock so you don't end up with burnt garlic bits on the potatoes.