Saturday, December 29, 2012

Roasted Greek Lemon Potatoes

After much trial and error to recreate this Greek favorite, I finally found a recipe. It will knock your socks off, I promise.


From the May 1999 issue of Martha Stewart Living Magazine

Ingredients

  • 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

  1. 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.
  2. 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.

Notes

You probably want to double this recipe. It's that damn good. The recipe did not call for garlic but I added about 2 tablespoons of minced garlic to step one.

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