Greek Lemon Roasted Potatoes Recipe

Greek Vegetable

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Ingredients:

4 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:

Heat oven to 500. 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.

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.

Serves 8

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Submitted 6/13/05.
Source: My collection
Submitted By: B. Manoulian
bmanoulian@ucsd.edu
Greek Lemon Roasted Potatoes


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