Greek Lemon Roast Potatoes
10 minutes
PREP TIME
45-55 minutes
COOK TIME
4 people
SERVINGS
Greek Lemon Roast Potatoes
Smokey Rebel
4 people
10 minutes
55 minutes
Greek
Golden edges. Fluffy centres. Bright lemon finish.
These Greek Lemon Roast Potatoes are crisp on the outside, soft inside and packed with Mediterranean flavour from Greek Odyssey seasoning.
Ingredients
1kg Maris Piper or King Edward potatoes
2 tbsp olive oil
1½ tbsp Greek Odyssey seasoning
Juice of 1 lemon
3 garlic cloves, smashed
150ml hot vegetable or chicken stock
Fresh oregano or parsley (optional)
Directions
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Gather all of your ingredients
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Preheat oven to 220°C.
Peel and cut potatoes into large chunks.
Parboil in salted water for 8–10 minutes until edges soften.
Drain and allow to steam dry for 5 minutes.
Shake gently in the pan to rough up the edges.
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Add olive oil, Greek Odyssey seasoning and garlic to a large roasting tray.
Add potatoes and toss well to coat.
Spread in a single layer.
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Roast for 25 minutes.
Pour in hot stock and lemon juice carefully around the potatoes.
Return to oven for 20–25 minutes until golden and crisp.
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The potatoes should have deep golden, crisp edges with soft fluffy centres. The tray liquid should reduce and lightly glaze the base of the potatoes rather than leave them soggy. The lemon aroma should be fresh and noticeable without being sharp.
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Serve alongside pork gyros, roast chicken or grilled lamb koftas. Also works as part of a Mediterranean sharing platter with tzatziki and flatbreads.
