1kg potatoes, thickly sliced
80ml olive oil
Zest and juice from 2 lemons
3 garlic cloves, crushed
1 tsp salt
500ml chicken or vegetable stock, or more as needed
A handful of fresh oregano leaves, chopped
- 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.
Per serving: 351kcals, 19.8g fat (2.9g saturated), 42g carbs, 3.4g sugars, 5g protein, 7.1g fibre, 1.001g sodium