Greek lemon potatoes

For the simplest but possibly most flavour-packed 'taters you've cooked in a while, try these Greek lemon potatoes! Slowly baked in a mixture of chicken stock, olive oil, lemon juice and garlic, the spuds absorb heaps of flavour, making them ideal to serve alongside chicken, fish or steak. This recipe comes from Elouise Eftos.

• serves

  4-6

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

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The Cook Up with Adam Liaw

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Ingredients

• 1.5 kg potatoes (e.g. Désirée)
• 1½ cups chicken stock
• ½ cup (125 ml) olive oil
• ⅓ cup (80 ml) lemon juice
• 5 garlic cloves, crushed
• 1 tbsp dried Italian herbs or dried oregano
• Salt and black pepper
• Roughly chopped flat-leaf parsley, lemon cheeks, to serve

Instructions

1. Preheat the oven to 180°C (fan-forced). Peel and cut the potatoes into wedges. Combine the wedges, chicken stock, olive oil, lemon juice, garlic and dried herbs in a large baking tray. Season generously with salt and black pepper, toss to combine, spread out to an even layer, then bake for 30 minutes.
2. Remove the tray from the oven, gently toss the potatoes, then bake for a further 25 minutes, or until almost all the liquid has been absorbed and the potatoes are tender and golden. Transfer the potatoes to a large serving platter and drizzle with any pan juices. Sprinkle with parsley and serve with lemon cheeks on the side.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.