Ingredients

The following ingredients have 4 Servings
  • 1.2 kg / 2.5lb potatoes ((Aus: Desiree, US: Yukon Gold, UK: Maris Piper) (Note 1))
  • 1 1/2 cups chicken stock/broth (, low sodium (Note 2))
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 5 garlic cloves (, finely grated using microplane (Note 3))
  • 1 tbsp dried oregano
  • 2 tsp salt ((Note 4))
  • Lemon wedges, fresh oregano leaves

Instruction

  • Preheat oven to 200°C/390°F (180°Cfan).
  • Cut potatoes: Peel potatoes and cut large ones into thick wedges - about 3cm / 1.2" thick - and medium ones into 3 (see photo in post).
  • Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
  • Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
  • To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.
  • Roast 35 minutes: Transfer potatoes to oven and roast for 35 - 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
  • Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 - 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)
  • Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.