Oven Potatoes

I make oven potatoes often in the week, they are very, very simple to make and very, very tasty.  We eat them with many meals.  Sometimes when there are potatoes left over, I bake them again the next day - all together with other vegetables like aubergines and tomatoes, I pour on extra olive oil and lemon, delicious!

You will need a large oven tin, with a lid or kitchen foil to cover.

Ingredients

• 5 big potatoes
• 4 cups of olive oil
• 2 cups of water
• 2 lemons
• 3 cloves of garlic sliced
• 3 or 4 teaspoon of dried oregano
• 2 teaspoons of sea salt
• black pepper – freshly ground is better

Preparation

1. Preheat the oven to 220°C

2. Peel the potatoes cut in half lengthwise and in half lengthwise again then into quarters

3. Rinse the potatoes and place in a roasting tin

4. Mix in olive oil with juice of a lemon and toss them with salt, pepper, oregano and garlic

5. Add the water to the tin (remember not to pour over the potatoes!)

6. Cook until the water boils and then reduce the heat to 180°C, turn over the potatoes, squeeze some more lemon juice over them and leave to bake for a further hour and a half or until the potatoes are soft and tasty.