These are a little different from your average roasted potatoes – the potatoes are moist and creamy and the lemon/oregano is amazing. This recipe is slightly adapted from here.
serves at least 3 or 4 people as a side.
3-4 large yukon gold potatoes, cleaned and cut into 1″ cubes
2 tbsp fresh oregano, chopped
salt & pepper
juice and zest from one meyer lemon
several cups of vegetable stock or broth
1-2 tbsp of fancy olive oil – like a good quality flavoured dipping oil
Pre-heat oven to 400 F. Rub a little bit of oil around the bottom of cake pan – the pan you use should be only just big enough to snugly fit all the potatoes in, without piling them on top of each other. Wash your potatoes well, to get out as much starch as possible (for creamier potatoes) and dry completely. Toss the potatoes with about a tablespoon of plain oil, salt/pepper, oregano and the lemon juice/zest. Pack the potatoes into your pan and then add vegetable stock – enough so that the potatoes are almost covered. Bake about 40 mins, till almost all of the liquid has disappeared, then drizzle the fancy oil over top and bake another 10-15 mins till the tops are crispy and golden.