Name: Greek-Style Potatoes
Prep time: 15 min
Total time: 15 min
Yield: Serves 3
Ingredients: 4 large waxy potatoes (Désirée or similar); 2 unwaxed lemons, quartered; 1 head of garlic, halved; 5 sprigs of fresh oregano; 200ml of homemade chicken stock; 4 tbsp extra virgin olive oil; ½ a glass of dry white wine or Noilly Prat Original Dry Vermouth

Greek-Style Potatoes

Lamb neck fillets with an oregano dressing, served with Greek potatoes.

This is a wonderful way to cook potatoes, yielding an almost ‘fudgy’ texture. Inspired by Greek cooking, lemon, oregano and garlic bring a distinctly Mediterranean aroma, helped along by a generous pour of olive oil. As they roast, the potatoes slowly absorb the chicken stock, concentrating flavour and creating that tender, fudgy finish.

A brilliant addition to any summer table, they pair especially well with lamb, chicken, pork or fish.

Serves 3

Ingredients

4 large waxy potatoes (Désirée or similar)
2 unwaxed lemons, quartered
1 head of garlic, halved
5 sprigs of fresh oregano
200ml of homemade chicken stock
4 tbsp extra virgin olive oil
½ a glass of dry white wine or Noilly Prat Original Dry Vermouth

Method

Peel the potatoes, then halve them and cut each half into four chunky wedges. Place in a large ovenproof dish or roasting tray, season well with salt and a little black pepper, and toss to coat.
Add the lemon, garlic, oregano, chicken stock, olive oil and wine. Stir everything together, then place in the oven and roast for 45 minutes.
Check the potatoes for doneness. If they need longer, return to the oven and cook until tender. If the dish looks completely dry, top up with a little more stock.

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George Ryle

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.