One 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. 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. Remove from oven and sprinkle on parsley. Serve while hot.