Greek Lemon Potatoes

Preparation

1. Heat oven to around 200°C
2. Peel the potatoes

3. Cut the potatoes in half horizontally (ie through their thinnest edge
4. Cut the 2 halfs into a series of slightly diagonal 'wedges'

5. Mix the other ingredients in a bowl

6. Put the potatoes into the roasting pan
7. Pour over the mixture. Top up with water until the potatoes are pretty much submerged

8. Seal with foil and roast for approx 4 hours

9. Serve with your meat of choice

Notes

• It is common to put large piece of meat (z.B. chops) on top of the potatoes to cook with them, but you may need to adjust the cooking time, and if you are serving food for non-meat-eaters then cook the meat separately.

Ingredients

• 2kg potatoes
• 150ml olive oil
• 1l vegetable stock
• 150ml lemon juice
• 1 tbsp dried oregano
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 5 cloves garlic
• Pinch salt
• Pinch ground black pepper

Equipment

• Large roasting dish
• Peeler
• Knife
• Chopping board
• Juicer or sieve
• Measuring jug
• Garlic mincer

Nutritional Facts

• Serving size: 415.7g
• (14% / 18%)   Calories: 356kcal
• (33%)Total fat: 18g
• (14%)   Saturated fat: 2.8g
• (39%)   Unsaturated fat: 13.7g
•     Mono: 12g
•     Poly: 1.7g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (15%)Total carbohydrates: 44g
•   Starch: 0g
• (2%)   Sugars: 0.5g
•     Sucrose: 0.9g
•     Glucose: 0.9g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 1g
•     Galactose: 0g
• (2%)   Fibre: 0.6g
• (11%)Protein: 5.3g
• Salts
• (20%)   Sodium: 393mg
• (33%)   Potassium: 1.2g