With summer right around the corner, we've decided to revisit some of our favourite recipes from our last Summer Annual, contributed by our very own food enthusiast, Douk Konstantaras.
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INGREDIENTS
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1kg Dutch cream or Kipfler potatoes
Juice of 3 lemons
1 tbsp dried oregano
1/2 cup extra virgin olive oil
A good pinch of salt
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METHOD
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PREHEAT oven to 180c
TO prepare peel potatoes and cut into wedges: place into roasting pan
CREATE a mixture with lemons, oregano, olive oil, and salt, plus 2 cups of water into a bowl; stir together.
POUR mixture over potatoes and cover tightly with foil
BAKE for 1 hour. Remove foil and bake for a further 20 minutes
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