These Greek Lemon Potatoes are slow cooked until they are soft with irresistibly crispy edges. Once you try these lemony roast potatoes you will want to serve them with everything! This will serve 6 as a side dish – you can add more potatoes if you are super hungry.
240ml(1 cup) hot chicken stock (broth)more, as needed
1tbspfresh thymeto garnish
Preheat your oven to 200C (400F) or 180C (350F) Fan Setting. Peel the potatoes (or not, up to you!) and cut them into chunky wedges.
Drizzle a shallow cast cast iron casserole with plenty of olive oil. Add the potatoes and season with plenty of salt and pepper. Sprinkle with the oregano and then toss everything together.
Add the hot stock, lemon wedges, garlic cloves and rosemary. Cover the casserole and cook for 30 minutes. If you don’t have a casserole you can use a roasting tin and cover it with foil for the first part of the cooking.
Carefully remove the casserole from the oven. Uncover the dish and squeeze the lemon juice from the wedges (remove any pips!). Give everything a good turn. Continue to cook for a further 30-45 minutes or until the potatoes are fork tender.
Check the seasoning and add more salt and pepper, if needed, plus extra lemon juice if you like these really lemony!
TOP TIP: I like to check the potatoes midway through the second phase of the cooking to make sure there’s still a little bit of stock in the pan. If all the liquid is absorbed you might want to add a bit more and give the potatoes another turn.SLIMMING WORLD VARIATION: To make this recipe FREE on the Slimming World plan simply leave out the olive oil and instead use a spray bottle to mist the casserole with olive oil before adding the potatoes. You will lose some of the awesome authentic Greek flavour, no way around that, but the potatoes will still taste amazing.