| Preparation | 20 mins |
| Cook | 1 hr 30 mins |
| Serves | 4-6 |
Ingredients
- 1kg potatoes, peeled and rinsed
- 3-4 tbsp olive oil
- Juice of one large lemon (you can add more depending on what you will be serving the potatoes with)
- Water
- 1 heaped tsp dried oregano
Method
Step 1
Preheat the oven to 180°C.
Step 2
Halve the potatoes length ways then cut each half into two or three gondolas, depending on the size of your potatoes. Spread them onto a non-stick oven proof dish.
Step 3
Splash the lemon juice and olive oil over the potatoes, and sprinkle salt and pepper generously.
Step 4
Crush the oregano between your fingers, letting it fall over the potatoes.
Step 5
Turn the potatoes to coat them well with everything. Dribble the water down the sides of the dish to about ¼ inch high and give it a shuffle.
Step 6
Roast for about 1 ½ hours until the potatoes are tender, melting and a bit golden here and there, with still a bit of sauce in the dish. You will need to turn and baste them every 20 minutes or so.
Step 7
Serve hot and add more salt and pepper to taste.
