The best Greek potatoes

Name: The best Greek potatoes
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Ingredients: 2 pounds potatoes (peeled and chopped into chunky wedges (I used 5 medium potatoes)); 6 garlic cloves (crushed); 1/2 cup chicken broth ((or vegetable broth)); 1/2 cup olive oil; 1 lemon (juice of (medium to large)); 1 tablespoon oregano (dried); 1 teaspoon salt; 1/2 teaspoon pepper; parsley (for sprinkling at the end (completely optional))

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Prep Time: 10 minutes

Cook Time: 90 minutes

Total: 100 minutes

Servings: 4

potatoes

Ingredients

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2 pounds potatoes (peeled and chopped into chunky wedges (I used 5 medium potatoes))6 garlic cloves (crushed)1/2 cup chicken broth ((or vegetable broth))1/2 cup olive oil1 lemon (juice of (medium to large))1 tablespoon oregano (dried)1 teaspoon salt1/2 teaspoon pepperparsley (for sprinkling at the end (completely optional))

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Instructions

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Step 1

Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.

Step 2

Pour the potato wedges into the dish/tray in an even layer.

Step 3

Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.

Step 4

Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 30 to 45 minutes or until the potatoes are well browned. Keep an eye on them during the second half of cooking as you want them to be crispy but of course not burned.

Step 5

Scatter with parsley (if using) and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan. Mmmm!