Crisp oregano and lemon potatoes

From issue #6.
Photography by Photography by Nick Tresidder.


800 grams medium sized new potatoes, well scrubbed
3 cloves garlic, crushed
2 lemons, each cut into 8-10 wedges
1/3 cup oregano leaves
3 tablespoons olive oil
salt and freshly ground black pepper


Preheat the oven to 200ºC. Put the potatoes in a roasting dish, sprinkle over the garlic and distribute the lemon wedges around, squeezing them a little to release their juice. Add the oregano, drizzle with the olive oil,
season and toss to coat with the oil.

Roast in the oven for 20 minutes, then turn over and cook for another 20 minutes or until tender and golden. Serve the potatoes hot or at room temperature.