I used to live in Canada for many years and we lived in walking distance to Toronto's Greek neighbourhood. I developed a big love for Greek food and used to frequent many different Greek restaurants. I was really missing that food lately so I started try to recreate some of my favourite Greek dishes.

Ingredients
1kg roasting potatoes, scrubbed clean
250ml Carol’s Stock Market Vegetable stock
125ml olive oil
Zest & juice 1 large lemon
4 cloves garlic, minced
1 tbsp dried oregano
1 tbsp chopped fresh thyme
2 tsp sea salt flakes
½ tsp cracked black pepper
Parsley for garnish, optional

Serves
4-6

Method
Pre-heat oven to 200°C / 180°C fan assisted. 

Peel potatoes (optional) and cut into large wedges (6-8 wedges depending on the size of potato) then throw the potatoes into a large baking dish. 

Whisk together remaining ingredients (except parsley) in a just or small bowl then pour over potatoes. 

Toss potatoes so they are all coated in the marinade and then loosely spread out in the dish so that they are in an even layer. (It’s okay if they are overlapping.)

Roast in pre-heated oven for 45 minutes. Remove from oven and gently toss to re-coat in the marinade then return to oven and roast for further 40-45 minutes. 

Serve hot with a garnish of fresh parsley (optional) and extra sprinkling of crunchy sea salt flakes. 

Will go as a delicious side to most meals, but particularly well with chicken or lamb.