Wendy’s Greek Roast Potatoes

PennyAuthorPenny
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Yields4 Servings

 5 g
 350 ml Water
 1 Juice of a lemon
 2 Garlic cloves but you can add more to taste
 1 tsp Rosemary
 1 tsp Thyme
 A little oregano or tarragon if liked
 2 stock cubes chicken or veg
 Black pepper
 750 g potatoes
 74 ml Olive oil

1

Finely chop your garlic

2

Put all the ingredients except the potatoes into a large bowl or jug

3

Mix really well

4

Heat oven to 180c

5

Put the potatoes into a baking tray

6

Pour over the other ingredients

7

Mix well. Cover with foil and cook for about 1.5hrs

8

Every so often give them a ‘swoz’ round

9

Remove foil for last 30 minutes of cooking

Ingredients

 5 g
 350 ml Water
 1 Juice of a lemon
 2 Garlic cloves but you can add more to taste
 1 tsp Rosemary
 1 tsp Thyme
 A little oregano or tarragon if liked
 2 stock cubes chicken or veg
 Black pepper
 750 g potatoes
 74 ml Olive oil

Directions

1

Finely chop your garlic

2

Put all the ingredients except the potatoes into a large bowl or jug

3

Mix really well

4

Heat oven to 180c

5

Put the potatoes into a baking tray

6

Pour over the other ingredients

7

Mix well. Cover with foil and cook for about 1.5hrs

8

Every so often give them a ‘swoz’ round

9

Remove foil for last 30 minutes of cooking

Wendy’s Greek Roast Potatoes

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