Recipe: roasted potatoes with lemon, oregano and garlic
Roasted Potatoes with Lemon, Oregano and Garlic
Mary in Las Vegas,
I made these three nights ago. They were really good, quite different–and certainly better than the vast majority of the roasted potato recipes I have tried in the past. This time around, I followed the recipe directions. However, next time around, I will probably reduce the lemon juice in the recipe by as much as 50%. The Taiwanese lemons I used are very sour, so the lemon flavor in the potatoes was a tad too strong for my daughter son and myself. My wife, however, liked them just as they are. Thanks for a very good, unique recipe!
Regards, Cookin’ Dad
Author Aglaia Kremezi says these are some of the most delicious roasted potatoes you’ll ever taste, especially if you (like many Greeks at Easter) roast them in the lamb juices.
3 pounds baking potatoes, peeled and cut
into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef or chicken stock
1/3 cup freshly squeezed lemon juice
2 to 3 tablespoons freshly chopped oregano
plus additional for garnish
Preheat oven to 400 degrees F.
Place potatoes in a single layer on 13 x 9-inch baking dish and pour oil over them. Add garlic, oregano and salt and pepper to taste, tossing well to coat. Bake potatoes for 15 minutes.
Add stock, toss and bake 10 minutes more.
Add lemon juice, toss and bake 10 to 15 minutes more, until cooked through.
Sprinkle with fresh oregano and serve at once.
Makes 4 to 6 servings.