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Roasted Greek Potatoes
Servings 2 people
- 2-3 Yukon or other yellow/gold potatoes or 3-4 medium
- 1/4 cup olive oil
- zest of one lemon
- 1/2-3/4 cups fresh lemon juice
- 2 cloves garlic minced
- 2 tsp oregano or 1 tsp dried
- salt and pepper
- Italian parsley coarsely chopped
- Preheat oven to 350 F.
- Scrub and quarter or eighth potatoes and place in mixing bowl. Toss with olive oil.
- Add half of the lemon juice and toss with remaining ingredients.
- Bake potatoes in a lipped cookie sheet or low cake pan 350 F for 30-40 minutes or until potatoes begin to brown.
- Turn potatoes and pour remaining lemon juice over them. Use the juice of the entire lemon for extra lemon flavor. Garnish with parsley and serve hot.
Note: This is a short-cut version of classic roasted Greek potatoes, which involves roasting peeled chunks of potatoes as above for over an hour in a covered pan and half submerged in chicken broth. The idea is to get a crispy, lemony skin and creamy interior. My short cut gets the potatoes nearly as crispy and just as lemony and creamy in half the time.