Lemon Potatoes
"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."
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4-6
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
- Preheat oven to 120°C (250°F).
- Peel and quarter the potatoes, and place in a roasting pan so they fit quite snugly.
- Mix remaining ingredients well and pour over the potatoes so that the liquid comes half way up the pan.
- Cover with foil and roast for 1 hour.
- Turn the potatoes in the liquid and put the oven up to 180°C (350°F).
- Return to the oven uncovered to allow the liquid to evaporate.
- Cook until golden and liquid is gone; you may have to baste the potatoes a couple of times.
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Reviews
-
very tasty but i found it to be way too much stock and oil and took way longer to cook then i expected. next time will probably cook at 375f for an hour covered, then 450f for another hour uncovered or reduce stock and oil by 50%, took over four hours to cook! also i think a little less oregano and thought the lemon zest unnecessary, mine were good without
RECIPE SUBMITTED BY
live in cornwall although originally from london. work in the local hospital as nurse. married for 13 years no children though still practicing! enjoy surfing and the beach food that goes with. love nigella lawson recipes and mary berry cakes. unable to cook anything from my gary rhodes cookbook. love greek cooking hate stews and pies
