[mumofstig]

I love these 

1 Kg potatoes (waxy ones are best)                               Oven temp 200C
1 clove garlic minced,
teaspoon yellow mustard
Juice of a lemon (surprise surprise  )
1/2 tablespoon of dried Oregano - more if you like the taste, the Greek stuff has very strong flavour!
1/2 cup olive oil,
a splash of water,
salt

Cut potatoes into chunky wedges or slices and put them in a baking pan.
Add oil, mustard, garlic, lemon juice and a splash of water and mix together in bottom of the pan.
Turn everything over to coat in oil mix and then sprinkle with salt and Oregano.
Cover tightly with foil and cook for about an hour.
Remove foil and baste potatoes with any unabsorbed oil and then cook, uncovered, for another 30 - 40 mins - depending on how crispy you want them.
Greeks don't usually make theirs very crispy, I like them both ways 



 I've also used lemon thyme but the very strong Greek oregano is obviously traditional.

[Plot 1 Problems]

*salivation commences*

[John]

They sound lovely - reckon they'd go well with a fatty meat like lamb? Thinking the lemon would cut the grease.

[mumofstig]

Their major appearance, cooked in huge oven trays, was with the whole barbecued lamb at family Easter celebrations 

[sunshineband]

OOOH Thank you! They are on the list of things I'd love to try and with plenty of potatoes in sacks it'll be sooner rather than later