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Smashed Greek lemon potatoes with olives
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Crispy twice-cooked potatoes, ideal for any meal.
Ingredients:
  • 1kg chat potatoes
  • 2 garlic bulbs, halved crossways
  • 125.00 ml pitted kalamata olives, halved
  • 86.63 gm lemon juice
  • 255.00 gm vegetable liquid stock
  • 36.40 gm extra virgin olive oil
  • 2 tsp dried oregano
  • 125.00 ml fresh flat-leaf parsley leaves
Instructions:
  • Preheat the oven to 220°C/200°C fan-forced for perfect baking results.
  • In a large saucepan, cover potatoes with cold water and bring to a high boil. Simmer for 20 minutes until tender. Drain and cool for 10 minutes. Transfer to a roasting pan, lightly crush with a fork, then add garlic and sprinkle with olives.
  • In a jug, whisk together lemon juice, stock, oil, and oregano. Drizzle the mixture over the potatoes, then season with salt and pepper. Roast until the potatoes are golden and crisp, about 40 minutes. Garnish with parsley before serving.

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