Greek Potatoes (From the Oven)

Submitted by SheCooks

"Always a winner, this is a beautiful side dish to match a roast, or accompany a BBQ! Always use dirty potatoes because these tend to go nice and soft. Some other varieties of potatoes go more crispy on the outside. Cooking time may vary depending on your oven. Found this recipe years ago and have since lost the original. It is always requested when friends are having us over."

 

• Ready In: 22mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 kg dirty potato
• 1⁄4 cup olive oil
• 1⁄3 cup lemon juice
• 1 teaspoon dried oregano
• 2 tablespoons fresh parsley leaves
• 2 minced garlic cloves
• 1 cup vegetable stock
• salt
• pepper

directions

1. Preheat oven to 180 degrees celcius.
2. Peel and wash potatoes and cut them into cubes (approx 4x4 cm).
3. Place them in an oven tray and sprinkle some salt over them.
4. Mix together oil, lemon juice, oregano, parsley, garlic, pinch of salt and pepper.
5. Pour this mixture over the potatoes, making sure the garlic and parsley is spread evenly over the dish.
6. Pour 1/2 the stock over the potatoes.
7. Place them in the oven.
8. Stir them every 20 minutes and add the remainder of stock little by little as necessary.
9. Keep doing this until the potatoes are really soft and they have absorbed all the stock. They shouldn't be at all crispy. Depending on how your oven works cooking time should be 1.5 to 2.5 hours, but check them yourself with a fork. If you run out of stock and need to cook them some more feel free to add more stock/oil.
10. OPTION: Squeeze some extra lemon juice and crumble fetta cheese over the top of the potatoes before serving.