About this recipe:I love doing potatoes in the oven this way. They don't take too long and go well with lots of dishes - especially fish and chicken. The liquid will dry out during the cooking - that's the idea - but add a little more towards the end if needed. I made them to go with the Mediterranean Lemon Chicken recipe from this site.
3 medium sized potatoes, peeled and cubed
2 cloves of garlic, crushed and chopped finely
juice of one lemon
1 teaspoon water
1 tablespoon of oil
2 teaspoons of chopped fresh oregano
1 tsp salt and pepper to taste
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Method Prep:10min › Cook:27min › Ready in:37min
Preheat oven to 200 C / Gas 6. Boil water in a small saucepan then add the cubed potatoes and cook for about 7 minutes - till parboiled. Drain, reserving some of the cooking water. Place the potatoes in a baking dish.
Add the rest of the ingredients to a small jar and shake to combine, then pour the contents over the potatoes in the baking dish. Stir to mix the dressing well with the potatoes.
Cook for 20 minutes or till done, stirring the potatoes a couple of times to prevent sticking. Add some of the cooking water if the liquid dries out and the potatoes still need more time.
This is a great new way to do potatoes, although I made a few changes. As I was serving them with fish, I cut down on the garlic incase it overpowered the fish and added a bit of thinly sliced onion instead. I didn't have fresh oregano so used fresh thyme. I only had half a (large) lemon, but I thought that was plenty, a whole one may have been too much. Also, as I knew the potatoes I had would start to disintegrate if boiled for 7 minutes I only parboiled for about 4 minutes. Anyway at the end the dish was very nice and the lemony flavour went perfectly with the trout fillets. Thanks for the recipe! - 13 Oct 2010