Greek Lemon Roasted Potatoes

orchid

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Greek Lemon Roasted Potatoes

From Martha Stewart Living

Oregano is Greek for "joy of the mountain" Greek oregano has a milder flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets.

Ingredients

Serves 8

4 large russet baking potatoes, (8 medium), peeled and quartered

1/2 cup olive oil

1/2 cup freshly squeezed lemon juice, (3 lemons)

1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish

1 tablespoon salt

1/4 teaspoon freshly ground black pepper

Directions

Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.

Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.

 
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