27 Jul Easy Roasted Lemon Potatoes
I have decided to strike the following phrase from my vocabulary: How hard can it be?
It gets me into trouble.
For example: Hey, honey, I need a new stove. Why don’t we just knock down a wall and add an eat-in kitchen while we’re at it. How hard can it be?
Or upon learning of my sister’s engagement: Hey, Sis, want me to make your wedding cake? Cake, icing, flowers. How hard can it be?
Do you see a pattern? While I admit those projects are a bit on the ambitious side, a rustic Greek dinner shouldn’t fall into this category. Unless you decide to make phyllo pastry from scratch, it should be as easy as a Mediterranean breeze. Right?
Realizing I tend to be overambitious, I scaled things back when I invited the family to a Greek meal. Instead of cubing chicken breasts and threading skewers, I braised whole thighs in a souvlaki marinade. While they cooked slowly, I churned the very easy albeit un-Greek lemon pie ice cream and chopped vegetables for a classic Greek salad. Even the homemade dressing took only 2 minutes.
And the potatoes? Easiest of all. I farmed them out to my mom. With only the memory of Greek dinners past as a guide, Mom created this recipe for roasted lemon potatoes out of thin air. And potatoes. And garlic. And lemons…
Her potatoes, her dish, her invention. Kudos Mom. This one’s a keeper, just like you.
- 4 medium potatoes, washed and cut into wedges (skin left on)
- ¼ cup olive oil
- 2 tablespoons melted butter
- 1 lemon, zest and juice
- 3 cloves garlic, crushed
- 1 teaspoon dried oregano
- fresh ground black pepper
- Preheat oven to 350°F. While the oven is heating, boil the potato wedges in lightly salted water for 15 minutes. Drain.*
- In a small bowl, mix together the oil, butter, lemon zest, lemon juice, garlic, and oregano. Pour the oil mixture over the potato wedges and toss to coat evenly.
- Spread the potatoes in a single layer on a rimmed baking sheet. Season with salt and pepper. Bake, stirring once or twice, for 30 minutes or until the potatoes are tender.
- Increase oven temperature to 425°F and roast another 15 minutes or until crisp. Serve as is or with a side of tzatziki.