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.
Altered ingredient amounts. Only used half a lemon and half the garlic. - 13 Oct 2010
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
These were very easy to make and they are yummy. Will be using this recipe again. Many Thanks - 07 Oct 2009