Lemony greek potatoes

Goes well with 12-hour cooked lamb and chicken shwarma

Serves 5 (ish)

Ingredients

• ▢ 1.2 kg / 2.5lb potatoes (starchy best)
• ▢ 350ml / 1 1/2 cups chicken stock
• ▢ 120ml / 110g / 1/2 cup olive oil
• ▢ 80ml / 80g / 1/3 cup lemon juice
• ▢ 5 garlic cloves minced
• ▢ 1 tbsp dried oregano
• ▢ 2 tsp salt 

Instructions

• Preheat oven to 200°C fan
• Cut potatoes: Peel potatoes and cut large ones into thick wedges – about 3cm / 1.2" thick – and medium ones into 3.
• Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
• Roast 35 minutes: Roast for 15 minutes. Turn potatoes, roast for a further 20 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
• Crisp the potatoes: Pour/suction off extra liquid (a little bit is fine), put temp up to 220C, and roast for 20 mins more until pots are golden and crispy. Turn if burning on top.