Melting lemon potatoes

These Greek-style melting potatoes have a kick of lemon and garlic, and are topped with fresh oregano. It’s an easy side dish to prepare and the potatoes will cook away while you make the rest of the meal. They are delicious served with grilled chicken and a simple salad.

395 calories per serve

Allergens: Recipe may contain peanuts, tree nuts, milk, soy and sesame.

More nutrition information >

8 Ingredients

  • 1.5kg coliban or desiree potatoes, scrubbed, cut into 1.5cm slices

  • 50g butter, melted

  • 2 tbsp extra virgin olive oil

  • 250ml (1 cup) chicken or vegetable stock

  • 60ml (1/4 cup) fresh lemon juice

  • 2 tsp finely grated lemon rind

  • 3 garlic cloves, crushed

  • 2 tbsp chopped fresh oregano leaves

4 Method Steps

  • Step 1

    Preheat oven to 200C/180C fan forced. Grease a large roasting pan with oil
    (2 tbsp extra virgin olive oil)

  • Step 2

    Place the potato
    (1.5kg coliban or desiree potatoes, scrubbed, cut into 1.5cm slices)
    in the pan. Drizzle over the butter
    (50g butter, melted)
    and oil. Toss until coated. Spread out to an even layer. Roast for 30 minutes.

  • Step 3

    Turn potato and rearrange layers, moving the bottom layers to the top. Whisk together the stock, lemon juice
    (60ml (1/4 cup) fresh lemon juice)
    , rind
    (2 tsp finely grated lemon rind)
    and garlic
    (3 garlic cloves, crushed)
    in a jug. Pour over and around the potato. Bake for a further 30 minutes or until the liquid has reduced and the potato is tender and golden

  • Step 4

    Season. Sprinkle with oregano
    (2 tbsp chopped fresh oregano leaves)
    to serve.
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