Who doesn't love roast potatoes? These are more summery ( although I know we're in Autumn already!) and are a cross between roast potatoes and dauphinoise.
No need to par boil the potatoes. Just peel and cut into smallish wedges and place in a large, deep roasting dish. Add vegetable stock, the juice of a couple of lemons, some olive oil, a few sprigs of fresh oregano and a couple of chopped garlic cloves. Give a good stir, then roast for an hour or until the potatoes are crispy and cooked.
We also gave it a good stir after half an hour. Quite delicious. I love having leftovers to eat cold or add to a spanish omelette. But funnily enough there weren't any of these left.
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