Roast leeks and potatoes
Ingredients
500g potatoes
3 leeks
2 tsp dried Greek oregano
4 sprigs thyme
1 lemon, juiced
½ cup extra virgin olive oil
Source: SBS
Method
- Wash and cut leeks in 5cm chunks. Peel and quarter potatoes
- In a bowl mix lemon juice, olive oil, salt pepper and dried oregano
- Place the potatoes and leeks in a baking dish and add the marinade
- Mix to coat and add about 0.5cm of water
- Scatter the thyme sprigs on top
- Cover with foil and bake at 170C for 40 minutes
- Remove foil and turn oven up to 200C baking until the leeks and potatoes are golden brown (about 20 mins)
For a non vegan variation add sausages, beef patties(biftekia) or chicken pieces on top.
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