Directions
- 1Peel the potatoes.
- 2Slice the peeled potatoes into thick wedges, similar to French fry shapes.
- 3Pour chicken stock into a measuring cup.
- 4Add olive oil to the chicken stock.
- 5Squeeze fresh lemon juice into the mixture.
- 6Grate garlic directly into the liquid mixture.
- 7Add fresh oregano to the mixture.
- 8Add a little bit of salt to the mixture.
- 9Whisk the liquid ingredients together.
- 10Arrange the sliced potatoes in a single layer in a baking dish, ensuring they are submerged in the liquid mixture.
- 11Roast the potatoes in the oven at 400°F (200°C) for about 20 minutes.
- 12Flip the potatoes over after 20 minutes.
- 13Continue roasting until they are golden brown and tender.
- 14Serve the roasted potatoes on a plate.
- 15Pour the remaining cooking liquid and oil from the baking dish over the potatoes.
- 16Garnish with an extra squeeze of fresh lemon juice.
Ingredients
- potatoes
- chicken stock
- olive oil
- lemon juice
- 8 cloves garlic
- fresh oregano
- salt
Equipment
peelerknifemeasuring cupgraterbaking dishspatulaplate
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