Tangy Greek Roasted Potatoes

By moninikole

Ingredients

• 2 cups vegetable stock
• 1/4 C grapeseed oil
• 3/4 C water
• 2 Tablespoons freshly squeezed lemon juice
• 1 tablespoon oregano
• 8 large garlic cloves, minced
• 8 small (3″ x 2″) Russet potatoes
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 2 tablespoons lemon juice + 1 tablespoon water, reserved
• 2 tablespoons fresh minced parsley (garnish)
• 2 tablespoons crumbled feta (optional, garnish)

Preparation

Step 1

Preheat oven to 400 degrees F (200C)
Cut potatoes into wedges.
Mix all ingredients (minus parsley and feta) together in a large bowl and rub into potatoes.
In a large Pyrex pan, set all potato wedges cut-side up.
Drizzle sauce over the top, reserving about half.
Bake for 1 hour. At the 30 minute and 45 minute marks, baste with remaining reserved liquid. Cook until all liquid is cooked off.
When cooked through and outsides are nicely roasted, remove from oven and add to serving platter.
Drizzle lemon and water mixture over the top of the potatoes, to give them a little extra kick, as the tartness tends to cook out somewhat.
Sprinkle with parsley and feta (optional).
Serve hot.