Potatoes with Lemon and Oregano
Looking for a straightforward and tasty Greek lemon potato recipe? You’re in the right place! This step-by-step guide will show you how to create a delectable side dish inspired by Kathy Tsaples’s Sweet Greek cookbook. Enjoy the mouthwatering flavors of the Mediterranean with this hassle-free recipe.
INGREDIENTS
2 ¼–4 ½ lbs (1–2 kg) potatoes, peeled and rinsed
juice of 1 large lemon (you can add more depending on what you will be serving the potatoes with)
6 tbsp olive oil
salt
pepper
1 heaped tsp dried oregano
water
You will also need a non-stick ovenproof dish of about 8 x 12 inches.
RECIPE
Preheat the oven to 350˚F.
Halve the potatoes lengthwise then cut each half into two or three gondolas, depending on the size of your potatoes. Spread them onto the ovenproof dish.
Splash the lemon juice and olive oil over the potatoes, and sprinkle salt and pepper generously. Crush the oregano between your fingers, letting it fall over the potatoes.
Turn the potatoes to coat them well with everything. Dribble the water down the sides of the dish to about B/c an inch high and give it a shuffle.
Roast for about 1 ½ hours until the potatoes are tender, melting and a bit golden here and there, with still a bit of sauce in the dish. You will need to turn and baste them every 20 minutes or so.
Serve hot and add more salt and pepper to taste.
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Recipe from Sweet Greek by Kathy Tsaples. Copyright © 2023 by Kathy Tsaples.