Is it the lemony tang, the crisp edges, the slathering of extra virgin olive oil or the ton of Greek oregano that makes these Greek lemon potatoes irresistible? You tell me, but I know they are perfect for any family gathering super easy to master and universally loved. Serve them with any roast meat or poultry because they can be cooked at about any temperature and need little supervision. If you cover them, they will more tender and less crisp.
Full recipe from Chef Christine below.
Greek Lemon Potatoes
Grated zest of and juice of 1 lemon
1/4 cup extra virgin olive oil (50 ml)
1/4 cup water (50 ml)
1 tsp. dried Greek oregano (5 ml)
6 medium baking or Yukon gold potatoes, peeled and cut in half
sea salt and freshly cracked black pepper
fresh chopped parsley and marjoram, for garnish, optional
Preheat oven to 375 degrees F.
Whisk lemon juice, olive oil, water, and oregano in a small bowl to blend. Toss potatoes with lemon, oil mixture in a small roasting pan. Season with salt and pepper. Roast potatoes at 375 D until tender and golden brown, turning occasionally, about 35-45 minutes. Using metal spatula, loosen potatoes from roasting pan to prevent sticking. If you prefer them soft, then cover the pan to steam and keep in moisture. Remove from oven and let stand 5 minutes for them to absorb the rest of the olive oil in the pan.
Sprinkle with freshly chopped parsley if desired.