Greek-style lemon potatoes

Coles ambassador and foodie Mary Kalifatidis shares her recipe for Greek-style lemon potatoes. With garlic, oregano and lemon zest, this tasty side is the perfect accompaniment for roast lamb.

6 as a side

15m

1h

Ingredients

  • 1kg potatoes (such as Red Royale or Kestrel), peeled, cut into wedges
  • 1 1/2 cups (375ml) salt-reduced chicken stock or water
  • 2 lemons, zested, juiced
  • 1/2 cup (125ml) olive oil
  • 5 garlic cloves, crushed
  • 1 tbs dried oregano
  • 2 tsp Dijon mustard
  • Oregano sprigs, to serve

Method

STEP 1

Preheat oven to 200°C. Place the potato in a large roasting pan. Add the stock or water, lemon juice, oil, garlic, dried oregano and mustard and gently toss to combine. Season well.

STEP 2

Cover the potato mixture with foil and bake for 20 mins. Uncover and bake for a further 30-40 mins or until the potato is tender.

STEP 3

Transfer the potato mixture to a serving bowl. Sprinkle with lemon zest and oregano sprigs to serve. 

 

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