Tangy and delicious!
March 18, 2014
Lemon and Oregano Potatoes
(Recipe serves 6-8)
The Potatoes
3 kg roasting potatoes
The juice of 6 lemons
1 ltr chicken broth
4 Cloves of garlic, pressed
3 tbsp Dried oregano
400 ml Extra virgin olive oil
Salt to taste
Black pepper to taste
Accessories
Method
- Preheat your barbecue to 200º C (390º F).
- Peel the potatoes and quarter them. Line the bottom of the baking pan with the potato wedges
- Combine all other ingredients and pour over the potatoes. The liquid should be quite high up the side of the pan.
- Cook over indirect heat for one and a half hours or until all the liquid has been absorbed/evaporated and potatoes are cooked through.