Sat 18 Dec 2010
Here I am writing about potatoes again, I know. These are different potatoes, though, they’re very special. I made them for a potluck I went to and they got snapped up just as quick as anything. December is such a potluck filled month, at least for me, and I think these are a great idea for a sit down dinner sort of potluck. If you don’t have a potluck to take these to, I think they would also be a great addition to a certain large family dinner than might be coming up (Christmas!). If you’re looking for a side dish to add to your festive table, this might be the one for you. They’re lemony and garlicky and just so very very good. If you’re a traditionalist or have Christmas dinner already planned (if you celebrate Christmas), maybe give them a try in the new year. You know that a potato recipe loved by someone who loves potatoes has to be a good one.
A favorite Greek restaurant of ours, Niko’s, makes the most amazing lemon roasted potatoes. These ones come very close. This batch did not come out as perfectly as normal, more blackening of the potatoes than one would like, but I think it has a lot to do with my lack of familiarity with the oven in my house. It seems to run really hot. Either way, I have made these multiple times before, and they’ve always been so very good.
Lemon Roasted PotatoesIngredients
8 large potatoes, peeled and cut into wedges (6-8 per potato)
the juice of 2 lemons
1/3 Cup olive oil
3 cloves garlic, minced
1 1/2 tsp salt
2 tsp oregano
1 tsp cracked black pepperDirections
- Bring a large pot of salted water to a boil. Add the potatoes and cover and cook until just slightly tender (~10 minutes).
- In a bowl, or measuring cup, juice the lemons, and whisk together with the oil, garlic, salt, oregano, and pepper.
- Toss the potatoes together with the lemon mixture and then arrange them on a baking sheet.
- Roast in a 400° F oven until tender-crisp (~40 minutes) until most of the lemon mixture is absorbed or evaporated, turning once.