Greek Roast Potatoes

This recipe is inspired by the wonderful Connie Devlin from Forbidden Foods. If you haven’t been to her market stall at Limerick City’s Milk Market on Saturday (from 8am-1pm) or the Riverside Market, Bedford Row on Sunday (from 12-5pm), you need to make it your business to go as soon as you can! Connie’s falafel wraps are one of my favourite things in the whole world!

Baby potatoes – according to your numbers
Vegetable stock – just enough to cover the potatoes
A drizzle of olive oil
Fresh oregano, rosemary and thyme roughly chopped
Cracked black pepper and sea salt to season
A squeeze of fresh lemon juice
1 or 2 garlic cloves, chopped

Simply place the potatoes in an oven dish and add all the remaining ingredients. Put into a pre-heated oven at 200ºc, stirring the potatoes as they cook, for approx 1hr to 1hr 30 mins, at this stage the stock should be absorbed and the potatoes a little crisp.

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