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- Preheat the oven to 200˚C/180˚C fan/gas mark 6 and add the potatoes to a roasting tin.
- Toss with the oil, lemon zest, lemon juice, garlic and salt. Pour in the stock.
- Roast for 45-60 minutes until the potatoes are tender, adding more stock if the pan looks dry (there should be a thick sauce at the bottom of the pan when done).
- Toss with the oregano before serving.
Note: vegetable stock can be used as an alternative to chicken stock, if you wish.
Per serving: 351kcals, 19.8g fat (2.9g saturated), 42g carbs, 3.4g sugars, 5g protein, 7.1g fibre, 1.001g sodium