Serves. 4
Ingredients:
● 80 ml extra-virgin olive oil, divided
● 1,2 kg potatoes, peeled and cut into 4-5 cm pieces
● salt
● 2 garlic cloves, lightly crushed
● 180ml chicken or vegetable stock
● 60ml freshly squeezed lemon juice, divided
● 2 teaspoons dried oregano
Instructions:
1. Preheat the oven to 220 °C.
2. In a large oven proof pan heat up 3 tbsp olive oil (45 ml).
3. Add 1,2 kg potatoes to the pan in a single layer, evenly spaced.
4. Season with a pinch of salt and saute for 4-5 minutes, or until the potatoes are browned on the bottom side.
5. Turn the potatoes and cook for 4-5 minutes or until they are browned on the other side.
6. Add 2 crushed garlic and cook for 1 minute.
7. Pour in the remaining olive oil, 180 ml chicken stock, 3 tbsp lemon juice (45 ml) and 2 tsp oregano.
8. Stir and bring to a boil.
9. Transfer pan with potatoes to oven and roast until potatoes are completely tender, 25-30 minutes.
10. Remove potatoes from the oven and season them with 1 tbsp lemon juice and salt by taste.
11. Serve warm.
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