Roasted Potatoes with Garlic, Lemon and Oregano

These are the potatoes that accompany the Lemon-Oregano Chicken. They are kind of labor intensive for me, but worth it.

Ingredients
3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano

Directions
Preheat oven to 400°F.Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.

Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through.

(Highly Recommended) If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.Sprinkle with the fresh oregano and serve at once.

Variation:Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean© 20002000by Aglaia Kremezi2006-05-16 16:12:53.0