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Melting lemon potatoes recipe
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Tangy lemon garlic Greek melting potatoes with fresh oregano. Easy side dish, cooks while you prepare the meal. Perfect with grilled chicken and salad.
Ingredients:
  • 1.5kg coliban or desiree potatoes, scrubbed, cut into 1.5cm slices
  • 50g butter, melted
  • 36.40 gm extra virgin olive oil
  • 250ml (1 cup) Vegetable Liquid Stock or Chicken Style Liquid Stock stock
  • 60ml (1/4 cup) fresh lemon juice
  • 2 tsp finely grated lemon rind
  • 3 garlic cloves, crushed
  • 40.00 ml chopped fresh oregano leaves
Instructions:
  • Preheat the oven to 200C (180C fan forced) and generously grease a large roasting pan with oil.
  • Place the potato in the pan and drizzle with butter and oil. Toss to evenly coat, then spread out in a single layer. Roast for 30 minutes.
  • Rearrange layers of the potato, moving the bottom layers to the top. In a jug, whisk together stock, lemon juice, rind, and garlic. Pour the mixture over and around the potato. Bake for an additional 30 minutes until the liquid reduces and the potato is tender and golden.
  • Sprinkle with a pinch of oregano before serving.

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