"Hunger is the best sauce in the world."--Cervantes

Greek Style Lemon Potatoes Recipe

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This recipe for Greek Style Lemon Potatoes, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Rains
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4-6 potatoes, peeled and cut in medium chunks ( at least1 per person)
2-3 tbsp. olive oil
juice and zest of 1 lemon
1/4 c. water (if using baking dish)
4-6 cloves garlic (whole or crushed, not cut up)
3-4 bay leaves
1 tsp. oregano
1 tsp. rosemary
1 tsp. thyme
salt and pepper (coarse pepper preferred)

Directions:
Directions:
Zest the lemon and squeeze about 1/2 or more of the juice into a large bowl. Add oil and seasonings and mix well. Pour potatoes into the bowl and toss well. Pour into a baking dish or onto a baking sheet and bake at 400-425 until tender, at least 40 minutes depending on size and variety of potatoes.

Personal Notes:
Personal Notes:
These potatoes are really, really good. The recipe is flexible according to taste and texture, softer if potatoes are crowded and covered, crunchier if uncovered, crispiest if separated on a baking sheet. Seasonings can be changed but lemon, garlic and oregano are traditional. In a pinch use bottled lemon juice or lemon pepper. Garlic gets mellower with roasting so don't skimp. Works well to smash the garlic cloves and let them sit in the olive oil while assembling the rest. Yum!

 

 

 

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