GREEK POTATOES -A Lemony Wake Up Call!

GREEK POTATOES textOne of my favorite flavor combinations is lemon and garlic, so it’s no surprise that Greek Potatoes are a go-to side dish in our house. Not only is it delicious, but it’s super fast and easy to prepare. (It does take about 40 minutes to bake, but that’s hands-off.)

I highly recommend using a firm potato such as Yukon Gold or a red potato – the pieces will retain their shape. I’ve made this dish with russets, and they tend to kind of mash.

GREEK POTATOES – makes about 5 cups

  • 1½ lbs Yukon Gold or red potatoes
  • 1/4 cup lemon juice
  • 2½ T vegetable oil
  • 1/2 T olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 3/4 tsp dried oregano
  • 1-3 cloves garlic, pressed (I use 2)
  • 1½ cups boiling water
  • about 2 T chopped parsley

Preheat oven to 475º Fahrenheit.

Chop unpeeled potatoes into chunks that are no smaller than 3/4″. (If they’re too small, you’ll lose the balance of a firm outside and creamy inside of each piece.)

Into a flat bottomed, high sided casserole dish combine the potatoes, lemon juice, vegetable oil, olive oil, salt, pepper, oregano, garlic, and boiling water.GREEK POTATOES3 Place in 475º F oven uncovered. Bake, stirring gently every 20 minutes, until almost all the water is evaporated. This will take about 40-60 minutes. There will still be oil remaining on the bottom.GREEK POTATOES2 Remove from oven and sprinkle on parsley. Serve while hot.

 

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