Pete’s Lemon Potatoes
Pete adopted this recipe from his mum. These potatoes are a bit of a winter staple, although they’re not too bad in summer either, and go with pretty much anything, particularly roast chicken or Fish with Garlic, Lemon and Tomatoes.
You can dial up the heat with a bit more dried chilli or even some fresh red or green chilli. If you leave the foil on for the entire cooking time the potatoes will be steamed and soft, or you can take the foil off for the last 15 minutes or so to dry up the liquid and get a bit of crisp on them. Pete leaves the foil off the whole time but you’ll need to cut them in bigger wedges for that.
5 potatoes, skin left on, cut into wedges
Juice of half a juicy lemon
1/2 cup of water
1 tsp dried oregano
Pinch of chilli flakes
Salt and pepper
Preheat oven to 180. Combine all ingredients in a baking dish or roasting pan and cover tightly with foil. Bake for 30 minutes or until just tender when tested with a knife. Remove foil and bake a further 10-15 minutes or until golden and crisped to your liking.