Greek lemon potatoes are a truly delicious way to eat your spuds, and the bright citrus notes bring a distinctly tart freshness.
Roasting these in a warm vegetable lemon stock is the secret to making them so moist. These are not your side dish of choice if you are in a hurry – they’re squarely in the slow food camp. Our favourite is to start them Sunday afternoon, where we can enjoy the smells of roast lemon and garlic throughout the home as we enjoy a glass of wine and prepare a couple meals for the week.
They might not be quick, but these greek lemon potatoes do not demand much attention beyond an occasional stir once in the oven. You’ll be well rewarded for the wait, and the leftover stock makes a magnificent base for soups or gravy.
- 2 lbs (1kg) mixed potatoes (approx 5-6 medium)
- 4 cups of vegetable stock
- ¼ cup of olive oil
- 3 whole garlic cloves
- Juice and zest of 1 lemon
- ¼ tsp Sea Salt and ½ tsp Black Pepper
- Pre-heat your oven to 400°F/200°C
- In a small stockpot, bring stock to a boil
- Cut potatoes into ⅛ wedges and place into a large casserole dish.
- Over the potatoes, pour the olive oil, garlic cloves, lemon juice, and lemon zest.
- Add the stock until it covers ¾ of the the potatoes, and sprinkle lightly with salt and pepper
- Bake in the oven for 2 hours until tender, turning the potatoes occasionally. Some stock will remain.
- Serve with Tzatziki and other Greek essentials for a delicious meal.
Enjoy as a side with any Mediterranean meal, or for an impressive Greek Feast prepare along with Super Greens Spanakopita, Tzatziki and Greek Salad.
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