Sourced from https://www.fromvalerieskitchen.com/
These lemon roasted Greek Potatoes are crispy on the outside and creamy on the inside! They are a delicious side dish choice for a wide variety of meals.
Ingredients
500grams baby potatoes
⅓ cup olive oil
½ cup chicken stock, or vegetable stock for vegetarians
1 lemon, zested and juiced
2 teaspoons dried oregano
1 teaspoon kosher or sea salt
½ teaspoon garlic powder
freshly ground black pepper
3 tablespoons fresh parsley
Method
Preheat oven to 205°C.
Place the potatoes in a single layer on a large rimmed baking sheet.
Combine the chicken stock, olive oil, lemon juice and zest, oregano, salt, garlic powder, and pepper in a small bowl. Pour the mixture over the potatoes and toss to coat the potatoes. Transfer the baking tray to the oven and roast for 20 minutes and then toss the potatoes, spread them back out in an even layer, and continue to cook for an additional 25 to 30 minutes, or until fork tender and golden brown.
Sprinkle with fresh parsley and serve.
Enjoy with thinly sliced lamb (souvlaki seasoning of course) your favourite Greek salad and a cold glass of Pfeiffer Gamay.
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Wine Pairings
