- 3 pounds potatoes, peeled and cut into 1 1/2 -inch cubes
- 1/2 cup olive oil
- 4 garlic cloves, minced
- 1 1/2 tsp. dried oregano, crumbled
- 1 tsp. salt
- Freshly ground black pepper
- 1/2 cup beef stock or chicken stock (we use chicken)
- 1/3 cup freshly squeezed lemon juice (we used bottled and don’t add the whole amount)
- 2-3 TBS chopped fresh oregano (we never have this so we don’t use it)
Preheat oven to 400 degrees.
Place the potatoes in a single layer in a 9 X 13 baking dish and pour the oil over them. Add the garlic, dried oregano, salt, and pepper to taste and toss well to coat with the oil.
Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more.
Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Sprinkle with the fresh oregano and serve.
We just added everything at once and cooked stirring occasionally.