Ellinikés Patátes (Greek Lemon Potatoes)

1tsp seasoned salt
1 tsp black pepper
1 tsp sweet paprika
1 tsp rosemary leaves
4 large baking potatoes (Carisma or Kestral are good), peeled, washed and cut into wedges
8 garlic cloves, peeled and chopped
4 tbs olive oil
juice of 1 lemon
1 1/4 cup chicken stock
1 cup parsley leaves, washed and chopped

Preheat oven to 210 degrees celsius (fan-forced).

Mix the spices (salt, pepper, paprika and rosemary leaves) in a bowl.

Place the potatoes in a bowl and add 1 tsp the oil. Toss well to coat.

Add the spices to the potatoes and combine well.

Whisk together the oil, garlic, lemon juice and chicken stock.

Pour the oil mixture over the potatoes.

Cover the baking dish with foil. I use 2 layers of foil.

Bake for 40 minutes.

Remove the baking dish from the oven and remove the foil.

Switch to the grill setting and grill for 5-10 minutes. Watch carefully as the grill is very hot and can quickly burn the potatoes.

Switch the oven back to the fan setting and cook for another 10 minutes.

Serve with the parsley sprinkled over the top.