LEMON GREEK POTATOES
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.
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
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