Recipes, Side Dish Recipes

Greek-style potatoes

By

Suggested cuts: Lamb Leg Steaks, Lamb Neck Fillet, Pork Loin Steaks, Rolled and Boned Pork Shoulder, Whole Lamb Shoulder.

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

Serves 3

Ingredients

Shop the ingredients

Directions

  1. Preheat your oven to 180°C.
  2. Peel the potatoes, then half them and cut into chunky wedges — four wedges per half potato. Place them in a large oven-proof dish or roasting tray and season well with salt and a touch of black pepper. Mix well.
  3. Then add the lemon, garlic, oregano, chicken stock, olive oil, and wine. Stir together and then place in the oven. Set a timer for 45 minutes.
  4. After 45 minutes, check the potatoes are cooked. If they need a little longer, then return them to the oven. Top up with a little more stock if they are completely dry.

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.