Lemon Greek Potatoes

CATEGORIES: Greek, Potatoes

 

I was so excited to check my mailbox the other day and find the brand-new cookbook from our friends over at Oh, Sweet Basil. It’s such a beautiful book, full of twists on familiar favorites! I couldn’t wait to try these Lemon Greek Potatoes. I made a couple of minor modifications–I cut back on the salt and added some black pepper. And I was a little nervous about the extra water in the recipe, but the potatoes were crispy and delicious, so don’t be scared!

You’re going to need 5 medium Russet potatoes, olive oil, water, garlic, fresh oregano, salt, black pepper, and the zest and juice of one lemon.

Preheat oven to 425. Cover a baking sheet with aluminum foil (all the way to the edges) and generously spray the lined cooking sheet with nonstick cooking spray. Set aside.

Scrub the potatoes and cut into 8 wedges each. Place the potato wedges on the prepared baking sheet.

Place the remaining ingredients in a bowl or measuring cup

and whisk them together. Drizzle over the potatoes

and toss gently to combine.

Bake the potatoes for 1 hour and 20 minutes, stirring every 20 minutes, until the potatoes are crispy and golden brown. Serve immediately (we like dipping these in tzatziki or this feta and dill dressing).

 

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5 comments

  1. We always made these potatoes on the same sheet pan when we roasted chicken pieces. We used more ir less the same marinade/dressing. We roasted them at a lower temp (400°). The rendered chicken fat/drippings makes the potatoes even more delicious. You may need to crank the heat up after you remove the cooked chicken, just to crisp up the potatoes, but the result is so yummy. Oh, and use Greek oregano if you can find it. A little stronger and earthier than Italian oregano.

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