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