Lower carb roasted Greek lemon potatoes
Ingredient
- 6 large charisma or lower carb potatoes, sliced length wise into wedges and soaked
- (in cold water for 30min and drained (this removes excess starch for better results))
- 2 tablespoons lemon juice
- 2 garlic cloves, crushed
- ¼ cups extra virgin olive oil
- 2/3 cups hot water
- ½ tablespoons dried rosemary
- ½ tablespoons dried oregano
- 1 Massel beef stock cube
- Pepper
Method
- Preheat oven to 180C.
- Place potatoes in a round aluminium baking tray (aluminum cooks potatoes better).
- Combine other ingredients in hot water making sure stock cube is dissolved.
- Pour water/oil over the potatoes. Potatoes will be swimming in the stock which will be absorbed by the potatoes giving them a delicious flavour.
- Roast potatoes for 60min and then turn them over. Most of the broth will have been absorbed.
- Continue roasting (about another 30min) until they are golden brown and slightly crunchy but still soft with nil broth left in the pan (only the oil will be left in the pan).
- PS Greek roast potatoes have a more boiled texture rather than crunchy texture.
- Also, the lemon juice lowers the glycaemic index. If you let them cool down and then reheat before eating, they will have an even lower glycaemic index due to increased levels of resistant starch formed on cooling making them even lower carb.