Roasted Potatoes, Greek Style

I'm pretty sure roasted potatoes are a staple food group of the UK.

It's always shocking when you discover someone that doesn't like them, isn't it? Much like PoppyCooks, I'm a great admirer of the mighty spud and would very happily eat them in just about any form!

If you're like me and can't stomach a full roast dinner in the heat of summer, these Greek style potatoes are the perfect flavour-loaded carb dish to accompany any BBQ recipe, grill or Summertime roast you make. They are packed with classic flavours of lemon, garlic and oregano.

A note on cooking time: the actual roasting time will depend on how small or large you cut them. I've recommended quarters, but you can definitely chop them smaller for a quicker cook if you're in a hurry!

Greek Style Roasted Potatoes Recipe

Serves 2-4

Ingredients

500g White potatoes, peeled & quartered

2 Lemons, halved

4 Garlic cloves, lightly crushed with the back of a knife

15g Fresh oregano stems

Salt

Olive Oil

Fresh parsley, chopped

Method

1. Preheat the oven to 200°. Pour just enough olive oil in the bottom of a roasting tin to cover the base and put this in the oven to preheat, too.

2. When the oil is hot (it will be thin and move around the pan like a liquid), add the potato chunks and a small pinch of salt. Either shake the tray – being careful not to splash yourself – or use a large spoon to move them around, coating them in oil.

3. Add the lemon and garlic to the tin and lay the oregano stems over the top. Roast in the oven for around 30mins – until the spuds are cooked through and golden brown on the outside.

4. To serve, sprinkle with some sea salt flakes and a sprinkle of parsley. These are amazing with homemade mayonnaise!