Ingredients
6 medium-sized floury potatoes
3 cloves garlic
2 tsp dried oregano
1 tsp vegetable stock powder
½ tsp finely ground black pepper
4 Tbsp virgin olive oil
6 Tbsp water
2 lemons
Method
Turn on your oven to 200 degrees Celsius.
Scrub and peel the potatoes, and cut them into chunky wedges. Pile the wedges into a shallow roasting dish so they are 2 or 3 deep. Finely chop the garlic and scatter over the wedges along with the vegetable stock powder, dried oregano, and black pepper. Add the extra virgin olive oil and water. Slice the lemons in half. Using a dessert spoon, twist out the flesh and juice of the lemons (discarding pips and pith) over the potatoes. Mix everything together well with clean hands.
Place the wedges (uncovered) in the centre of the oven for 30-40 minutes or until they are tender and the potatoes at the top are lightly golden in colour. During the cooking, stir the wedges around with a spoon, adding a little more water when necessary to ensure they don’t dry out (the potatoes should be sitting in 2-3 millimetres of liquid – no more – at any one time).
Leave the potatoes to cool a little, and serve them at room temperature with a tomato and cucumber salad or a winter coleslaw. They are also ideal to serve alone as an appetiser alongside olives and a glass of chilled white wine or clear apple juice.