These roast potatoes are everything you want alongside grilled chicken, lamb or pork. Roasted until crisp and golden, they slowly absorb chicken stock, lemon and oregano, giving them a rich, savoury centre with plenty of bright citrus flavour. They're a regular favourite whenever we're cooking a Greek-inspired feast on the Charlie.
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Charlie temperature: 200 to 220°C
Serves: 4 to 6
Ingredients
1kg floury potatoes, peeled and cut into large wedges
120ml extra virgin olive oil
100ml fresh lemon juice
150ml chicken stock
4 to 6 garlic cloves, thinly sliced
2 tbsp dried Greek oregano
Finely grated zest of 1 lemon
Sea salt
Freshly ground black pepper
2 lemons, cut into wedges
Method
- Heat the Charlie to 200 to 220°C.
- Place the potato wedges into a large roasting tray. Add the olive oil and season generously with salt and freshly ground black pepper. Toss until every potato is well coated.
- Pour over the lemon juice and chicken stock. Add the sliced garlic, dried Greek oregano and lemon zest, then give everything a good mix.
- Place the roasting tray into the Charlie and roast for around 1 hour 15 minutes.
- After 30 minutes, carefully turn the potatoes. By this stage most of the liquid will have reduced and started to coat the potatoes.
- Continue roasting until the potatoes are deep golden, crisp on the outside and fluffy in the middle.
- During the final 5 to 10 minutes of cooking, place the lemon wedges cut side down on the grill or plancha until lightly charred.
- Taste and adjust the seasoning if needed. Serve immediately with the charred lemon wedges for squeezing over the potatoes at the table.
Charlie's Tip
Don't worry if the tray looks quite wet when it first goes into the oven. As the potatoes roast, the stock and lemon reduce into a glossy coating that gives the potatoes their incredible flavour. Turning them once halfway through is all they need.
Perfect with
Chicken gyros
Slow roasted lamb shoulder
Grilled pork chops
Whole grilled sea bass
Greek salad