Greek Patates [1]

3 fl oz. extra-virgin olive oil

2 fl oz. lemon juice, freshly squeezed

1 shallot, diced

0.5oz. fresh oregano, chopped

2 tsp. fresh Italian parsley, chopped

1 clove garlic, minced

salt and pepper, to taste

1.5lb. red potatoes, cut lengthwise into wedges of similar size

2 fl oz. chicken stock

Servings

4

Person

1

Preheat the oven to 220°C
2

Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl and season with salt and pepper to blend
3

Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet, save the remaining vinaigrette for serving
4

Pour the stock around potatoes and sprinkle with salt and pepper
5

Roast potatoes for approximately 45minutes, until they are golden, turn them occasionally
6

Remove the potatoes and cool them completely then using metal spatula, loosen potatoes from baking sheet to prevent sticking
7

Preheat the oven, once again to 220°C and reheat the potatoes for 15 minutes, this results in crispier potatoes
8

Drizzel the remaining vinegarette over the potatoes and serve.

Cooks Note

Prep Time: 20 min; Cook Time: 60 min; Serves 4