Patates riganata (Casseroled potatoes with origanum)

1. Lightly peel the potatoes and cut in half (when using new potatoes, simply wash and halve). Rinse and pat dry. Pierce them with a fork and boil in salted water until the edges begin to turn white. Drain in a colander and place on kitchen towel to dry.
2. Heat the olive oil in a deep frying pan and add the onions – fry until they become soft and transparent. Add the potatoes and continue cooking on a medium heat, until the onions and potatoes turn a light golden brown.
3. Add the lemon juice, seasoning, rind, stock and origanum. Cover and cook slowly, stirring occasionally. After 30 minutes the water should have evaporated, and the potatoes will be surrounded by tangy oil. Serve the potatoes with this oil drizzled over, which can be mopped up with bread.