| | Directions | | Preheat the oven to 400°. In a large mixing bowl add the olive oil to the uncooked baking potatoes and toss to coat. Add the garlic, died oregano, salt and pepper to taste and toss well to coat with the oil. Transfer to a 13X9 inch sheet or baking pan; bake for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10-15 minutes more, or until the potatoes are cooked through. If you like them nice and crispy you may place them under the broiler. At Garth Mansion we use the convection oven and they crisp up without the broiler. Remove from oven and toss with the fresh oregano. As soon as you add the oregano serve, wait to add if not serving for a few minutes. A nice variation is to add red pepper flakes instead of the black pepper and add 1 T. tomato paste to the stock. |
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| Ingredients | | - |  | 3 pounds potatoes, cubed to 1 1/2 inch |
| - | | 6 tablespoons olive oil |
| - | | 4 cloves garlic, minced |
| - | | 1 1/2 teaspoons dried oregano |
| - | | 1 teaspoon sea salt |
| - | | freshly ground pepper |
| - | | 1/2 cup chicken stock |
| - | | 5 tablespoons fresh squeezed lemon juice |
| - | | 3 tablespoons oregano, chopped |
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