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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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If you have ever eaten at a Greek restaurant chances are you have had lemon potatoes. These are served with most, if not all, of the main courses on a Greek menu and are definitely a memorable part of the meal. For years I tried to replicate the flavor and texture of those little golden spuds and my efforts always seemed to fall short somehow- until a couple of years ago when I discovered what I believe to be THE best lemon potato recipe around! And......garlic, lemon, olive oil = yummm. This recipe is adapted from the Friends of Hope cookbook published by CancerCare Manitoba; I have adjusted the seasonings a bit to suit my tastes, I hope you like it! Ingredients:
8 potatoes, peeled, rinsed and cut into lengthwise quarters (i like to use russet potatoes for this recipe, but any variety will do) |
1/3 cup lemon juice |
1/3 cup olive oil |
1 cup water |
3 garlic cloves, crushed |
2 teaspoons oregano |
2 teaspoons salt (this may seem like a lot of salt, but trust me on this one!) |
1 teaspoon pepper |
1 pinch rosemary |
Directions:
1. Place potatoes into a 9x13 inch pan. Whisk remaining ingredients together, then pour over potatoes to coat. Bake uncovered at 325 degrees for 2 hours, turning occasionally. You can reduce the baking time by increasing the oven temperature, but if you have the time a slow oven is better. Enjoy!
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