Lemon-roasted potatoes

This is a very common dish served as a side with lots of meat!

Vera Alexiadou shows us how it's done:

2kg potatoes, cut into wedges
5 tbs freshly squeezed lemon juice
pinch of dried oregano
1 garlic clove, finely chopped (optional)
salt and pepper
5 tbs olive oil
65g butter

Put the potato wedges into a bowl. Add the lemon juice, oregano and garlic, season with salt and pepper, and toss well, then let stand for 1 hour.

Meanwhile, preheat the oven to 180°C/Gas 4. Transfer the potato mixture to an ovenproof dish, drizzle with the oil and dot with butter. Cover the dish with aluminium foil and roast for 1 hour.

Remove the aluminium foil and continue roasting, basting occasionally with the pan juices, for 30 minutes more, until the potatoes are tender and lightly browned. If necessary, add some water during cooking.