Greek-style potatoes recipe
 Made with lashings of olive oil, plenty of lemon and herbs and a whole head of garlic, these golden Greek-style potatoes make a bold and delicious side dish. 1kg/2lb 4oz all-rounder potatoes, such as Maris Piper or King Edwards1 unwaxed lemon1 garlic bulb, sliced in half horizontally 2 heaped tsp dried oregano 100ml/3½fl oz olive oil 100ml/3½fl oz just boiled water 1kg/2lb 4oz all-rounder potatoes, such as Maris Piper or King Edwards 1 unwaxed lemon 1 garlic bulb, sliced in half horizontally 2 heaped tsp dried oregano 100ml/3½fl oz olive oil 100ml/3½fl oz just boiled water Method Peel and chop your potatoes into medium-sized chunks then soak in bowl of cold water for 30 minutes to get rid of some of the starch. Preheat the oven to 220C/200C Fan/Gas 7.Drain the potatoes, pat dry using a clean tea towel, then tip into a roasting tin. Using a peeler, zest the lemon in large strips then juice. Add both the zest and juice to the tin, along with the garlic, oregano and oil. Season generously with salt and pepper and mix well. Spread the potatoes in a single layer across the tin, nestling under the strips of lemon zest and placing the garlic cut-side down. Carefully pour the hot water into a corner and gently tip the tin to spread. Roast the potatoes on the middle shelf for 30 minutes then take out, gently mix around and turn the garlic cut-side up. Return to the oven and cook for a further 10–20 minutes or until the potatoes are cooked through and golden. Serve the potatoes hot along with the cooked garlic which should now be tender, sweet and soft. Peel and chop your potatoes into medium-sized chunks then soak in bowl of cold water for 30 minutes to get rid of some of the starch. Peel and chop your potatoes into medium-sized chunks then soak in bowl of cold water for 30 minutes to get rid of some of the starch. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Drain the potatoes, pat dry using a clean tea towel, then tip into a roasting tin. Drain the potatoes, pat dry using a clean tea towel, then tip into a roasting tin. Using a peeler, zest the lemon in large strips then juice. Add both the zest and juice to the tin, along with the garlic, oregano and oil. Season generously with salt and pepper and mix well. Using a peeler, zest the lemon in large strips then juice. Add both the zest and juice to the tin, along with the garlic, oregano and oil. Season generously with salt and pepper and mix well. Spread the potatoes in a single layer across the tin, nestling under the strips of lemon zest and placing the garlic cut-side down. Carefully pour the hot water into a corner and gently tip the tin to spread. Spread the potatoes in a single layer across the tin, nestling under the strips of lemon zest and placing the garlic cut-side down. Carefully pour the hot water into a corner and gently tip the tin to spread. Roast the potatoes on the middle shelf for 30 minutes then take out, gently mix around and turn the garlic cut-side up. Return to the oven and cook for a further 10–20 minutes or until the potatoes are cooked through and golden. Roast the potatoes on the middle shelf for 30 minutes then take out, gently mix around and turn the garlic cut-side up. Return to the oven and cook for a further 10–20 minutes or until the potatoes are cooked through and golden. Serve the potatoes hot along with the cooked garlic which should now be tender, sweet and soft. Serve the potatoes hot along with the cooked garlic which should now be tender, sweet and soft.