LEMON GREEK POTATOES

With summer right around the corner, we've decided to revisit some of our favourite recipes from our last Summer Annual, contributed by our very own food enthusiast, Douk Konstantaras.

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INGREDIENTS

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1kg Dutch cream or Kipfler potatoes

Juice of 3 lemons

1 tbsp dried oregano

1/2 cup extra virgin olive oil

A good pinch of salt

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METHOD

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PREHEAT oven to 180c

TO prepare peel potatoes and cut into wedges: place into roasting pan

CREATE a mixture with lemons, oregano, olive oil, and salt, plus 2 cups of water into a bowl; stir together.

POUR mixture over potatoes and cover tightly with foil

BAKE for 1 hour. Remove foil and bake for a further 20 minutes

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