These were delicious. I loved them so much, I’ve made them a few times since and still can’t get enough of them.
Preparation: 20 minutes
Roasting: 35-45 minutes
• 1KG Potatoes, peeled, diced
• 4 garlic cloves, minced
• Salt and pepper to season
• 3 tbsp dried oregano
• 1/4 cup chicken broth
• Juice from 2 lemons
• Fresh parsley for sprinkling
• Olive oil
I boiled these for 5 minutes before I put them in the oven to create a slightly fluffy middle but you can skip this step if time is limited.
Grease a large baking dish, I used my lasagne dish with olive oil and preheat the oven to 400F / 200C.
Add the part-boiled potatoes to the dish and add your ingredients. Stir well basting the potatoes.
Bake uncovered for 45 minutes. Stir well, basting in the liquid and continue to bake for another 45 minutes or until nice and crispy.
Serve with fresh parsley and the leftover juice and enjoy.