Patricia Johns

I got this recipe from my aunt Sheri, and these potatoes are so good that they’ve quickly become a favourite in our home. They take a little bit of time, but they are so worth it!

Ingredients:

10-12 potatoes cut up into wedges

1 tbsp salt

1 cup chicken broth

1 cup lemon juice

4-5 cloves of garlic, peeled

A few sprigs of fresh oregano

Directions:

Parboil the potatoes. Bring them to a boil in some water and then turn the heat off as soon as the water boils and drain them. You don’t want the potatoes fully cooked. Put the potatoes in a bowl.

In a blender, add the salt, lemon juice, broth, garlic and oregano. Blend until smooth.

Add the liquid to the potatoes, cover with plastic wrap and put in the fridge for several hours. I like to do this in the morning and leave them marinating all day until I start cooking for dinner.

When you are ready to cook them, use a slotted spoon to scoop the potatoes out of the marinade and put them in a baking dish. Add a drizzle of oil on top of them and put them in the oven to bake for about 30 minutes.

TIP: You can use the remaining marinade as liquid for making rice for the same meal. The rice is very tasty, and nothing goes to waste!

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