Your whole house will smell fantastic with these roasting!
Peel and quarter potatoes (if using new potatoes they don’t need peeling)
Cover with watered down chicken stock, a pile of garlic cloves and 4 lemons, quartered, salt to taste.
Bring to a boil and then transfer to roasting pan – only use enough liquid to cover half way up the potato. Roast until just fork tender – carefully pour liquid off, toss with a little olive oil and continue roasting until they get nice and crispy.
Garnish with freshly ground salt and pepper, and a sprinkle of sliced green onions.
Delicious with greek food! (grilled lamb filet in photo)