I was looking for a potato dish to go with my Greek Bean Stew (my husband always buys potatoes when he goes shopping - even if he has no plan for them!) This recipe is so easy and sooooo moreish! The potatoes have a rich, lemony flavour, they’re soft and creamy on the inside and lightly crispy and caramelised on the outside. 

They take about an hour and a half to cook, but they are so easy.

Ingredients

I haven't even used measurements 

• potatoes  - I used 6 large potatoes for 4 of us (i prefer to cook too much and have leftovers for lunch)
• olive oil (lots of it!)
• 2 cloves garlic
• chicken stock/or boulion - just enough to come half way up the dish
• lemon juice and zest of 1 lemon 
• 2 tsp dried oregano
• crumbled feta to serve (optional)

 Method

Simply peel and  cut the potatoes into thick wedges, tip into a baking dish and pour over stock, olive oil, lemon juice and oregano. Bake for 45 minutes, stir well, then bake for another 45 minutes. 

I crumbled some feta over the top to serve. You could also add some chopped mint leaves to serve