Greek lemon Roasted potatoes (to serve with the stifado)

I thought that with the intense flavour of Stifado a basic roast potato would suffice. I was wrong, i read that lemon roasts are the business with Stifado and they were remarkably easy to make and so worth the little extra effort.

What you will need ( to serve about 3/4):
4 potatoes ( peeled or unpeeled)
1 1/2 Tbsp of sunflower oil
1/2 Tbsp Olive oil
2 Tbsp lemon juice (I used bottled stuff but I reckon fresh will be better)
1 Tsp Oregano (dried is fine)
1 Tsp Dried parsley
2 Tsp of minced garlic (or 2 cloves garlic)
1 cup water (more if necessary)
Salt and pepper to taste

As I was cooking these with the Stifado I was unable to cook these on a high heat for the entire duration.

Into a roasting tin (or whatever you usually roast potatoes in) pour in the oil, lemon juice oregano, parsley, garlic and potatoes and toss together with salt and pepper .

Once everything is mixed together add the water. Mix together again and place in an oven (in this instance it was 160 degrees as the stifado was cooking) cook potatoes and turn every 10 minutes or so. after about 2 hours you can now increase the temp (timed so it is the same time as the stifado if cooking both).

Put onto full whack and cook for 1/2 and hour. They will start to get a chewy/crispy/caramelised skin and will need turning alot to prevent sticking.

If the stifado is ready before the potatoes, remove the casserole and continue cooking until crispy (and obviously put Stifado back in the oven for 5 mins to warm through

Serve.......the hint of lemon and garlic and the caramelised skin is so good I ate way too many and complement the Stifad beautifully, that was a good tip!