Roasted Oregano Potatoes

2 lb Potatoes, cut into 2 inch cubes or quarters

1/2 Cup Olive Oil

4 Crushed Garlic Cloves

2 Tea Spoons Dried Oregano crumbled

1 Tea Spoon Salt

½ Tea Spoon freshly ground black pepper

1/2 cup vegetable stock or chicken stock

1/3 cup freshly sqeezed lemon juice

Preheat oven to 400 Degrees Fahrenheit

Place the potatoes in a single layer in a standard baking dish (ie. 13 x 9 inch) and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.

Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Toss the lemon juice, toss and bake for 10 - 15 minutes more, until the potatoes are cooked through and golden brown.

Serving Suggestion – I like to serve these potatoes with some Sour Cream on the side & some ketchup, but these oregano potatoes are also great as a side dish to accompany meats, fish or a salad.

To give this recipe a twist, I like to add some pumking pieces in the tray with the same marinade and I must say is fantastic!