Greek-style Potatoes with Thyme

This simple recipe will make soft and rich roasted potatoes, unlike some of the more traditional dry-roasting recipes, which tend to make for tough outer skins and dry inner flesh.

Ingredients:

• 5 - 6 large white potatoes
• 2 cups of vegetable broth
• 1/2 cup of olive oil
• 2 cloves of garlic
• The juice of one lemon
• The leaves from 5 - 6 branches of thyme

Directions

1. Preheat oven to 350 degrees.
2. Wash and dice potatoes into roughly 1 - 2" cubes, leaving the skin on. Pour the potatoes into a glass casserole dish and set aside.
3. In a medium sized bowl, combine all remaining ingredients and use a hand blender to thoroughly combine the oil with the broth and lemon juice, as it will naturally attempt to separate.
4. Pour the broth mixture over the potatoes and stir to ensure that all the potatoes are coated in the sauce.
5. Roast in the oven for an hour and a half to two hours, stirring to re-coat the top potatoes each half hour.

Makes an excellent side-dish for Greek dishes and also complements traditional "meat and potato" meals (roast chicken, barbecued steak, etc.)

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