Greek Lemon potatoes my way
These soft, lemony potatoes are the ones you get at a Greek restaurant or in any Greek home. They are perfect accompaniment to any roast meat or poultry because they can be cooked at about any temperature and need little supervision. If you cover them, they will more tender and less crisp.
Grated zest of and juice of 1 lemon
2 tbsp. olive oil (25 ml)
2 tbsp. water (25 ml)
1 tsp. dried Greek oregano (5 ml)
6 medium baking or Yukon gold potatoes, peeled and cut in half
sea salt and freshly cracked black pepper
fresh chopped parsley and marjoram, for garnish, optional
Preheat oven to 375 degrees F.
Whisk lemon juice, olive oil, water, and oregano in a small bowl to blend.
Toss potatoes with lemon, oil mixture in a small roasting pan. Season with salt and pepper. Roast potatoes at 375 D until tender and golden brown, turning occasionally, about 35 minutes. Using metal spatula, loosen potatoes from roasting pan to prevent sticking. Sprinkle with freshly chopped parsley and marjoram, if desired.