b'The Great Eastern Mail NOVEMBER 18, 2022 13food & winePrep Time: 10 mins GreCook Time: 70 mins ek Lemon PotatoesDefinitely a cut above the usual roasted potatoes!The unique thing about these potatoes is that they are cooked in a heavily flavoured lemon garlic broth so they suck up all that flavour before roasting to golden perfection. Theyre utterly addictive!ingredients1.2 kg Desiree potatoescup olive oil 2 tsp salt1cups chicken stock/cup lemon juice 5 garlic cloves, finely broth 1 tbsp dried oregano gratedmethod1.Preheat oven to 200C/180C fan. Peel potatoes and cut into thick wedges. Place potatoes in a roasting pan with all the other ingredients. Toss well. Roast for 20 minutes. 2.Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and youre left with mainly oil in the pan. 3.Transfer potatoes to a separate tray. Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is okay), then drizzle over the potatoes. 4.Transfer potatoes to oven and roast for 35 to 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.5.Return the first pan with the garlic juices to the oven for the last 5 to 10 minutes or so to reduce down and make the garlic golden. 6.Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.Tzatziki Greek Yoghurt DipingredientsBetter known as that Greek2 cups grated cucumber (no need to peel2 tbsp chopped fresh mint and/or dillor seed the cucumber first, grate on the1 tbsp lemon juiceyoghurt and cucumberlarge holes of your grater) 1 medium garlic clove, pressed or sauce, this is simply made1cups plain Greek yoghurt mincedwith yoghurt, drained2 tbsp extra-virgin olive oiltsp fine sea saltcucumber, olive oil, freshmethod1.Working with one big handful at a time, lightly squeeze the grated cucumber between your palms herbs (usually mint or dill),over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and garlic, lemon juice andrepeat with the remaining cucumber. Add the yoghurt, olive oil, herbs, lemon juice, garlic, and salt. Its a refreshing chilledsalt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to blend. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary. Serve tzatziki sauce, dip or spread. immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.You cant resistB A K I N GF R E S H-6D AY SAW E E KGREAT RANGE OF BREAD VARIETIES, PIES, PASTIES, BISCUITS & SLICES, QUICHE AND SAUSAGE ROLLS + MORE! WE ALSO HAVE COFFEE, HOT CHOCOLATE AND CHAI LATTEVISIT ONE OF OUR 2 BAKERIESGIPPSLANDS BAKEHOUSE BAIRNSDALES BAKEHOUSE235 THE ESPLANADE,75 NICHOLSON ST, LAKES ENTRANCE BAIRNSDALE 5152 5312'