Hollywood Potatoes

Side Lunch Dinner

Part of our Easter Feast, these spuds have been dubbed 'Hollywood Potatoes' for looking so darn perfect - but the secret to any good potato? Let the cut side bake face down so it forms a beautiful golden crust.

Ingredients

1kg small potatoes, halved
1/3 cup chicken stock
4 tbsp olive oil
1/2 lemon, juiced
1 tsp salt
1 tsp dried oregano

Method

Step 1.

In a small bowl, whisk together chicken stock, olive oil, lemon juice, salt and oregano

Step 2.

Place potatoes in a roasting dish, pour over dressing and toss to combine. Arrange cut side down.

Step 3.

As the lamb is in this last 1.5 hours of cooking at a low temp, add the potoates in the oven and roast for however long it takes to get them golden a crisp!

Step 4.

If the potatoes are stuck, leave them to cool for longer in the pan - the crust should continue to form and release itself from the pan.

Step 5.

NOTE: If you aren't cooking the potatoes with the lamb, roast them at 200C for around 1 hour.

Hollywood Potatoes

Ingredients

1kg small potatoes, halved
1/3 cup chicken stock
4 tbsp olive oil
1/2 lemon, juiced
1 tsp salt
1 tsp dried oregano

Method

Step 1.

In a small bowl, whisk together chicken stock, olive oil, lemon juice, salt and oregano

Step 2.

Place potatoes in a roasting dish, pour over dressing and toss to combine. Arrange cut side down.

Step 3.

As the lamb is in this last 1.5 hours of cooking at a low temp, add the potoates in the oven and roast for however long it takes to get them golden a crisp!

Step 4.

If the potatoes are stuck, leave them to cool for longer in the pan - the crust should continue to form and release itself from the pan.

Step 5.

NOTE: If you aren't cooking the potatoes with the lamb, roast them at 200C for around 1 hour.