Greek Lemon Potatoes

Region: Greece

Easy to prepare and delicious!


3 lbs yukon gold potatoes or 3 lbs other waxy potatoes, peeled

1/2 cup fresh squeezed lemon juice

1/3 cup olive oil

2 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

1 (14 1/2 ounce) can chicken broth or 2 cups lamb stock


Peel potatoes and cut them in half (from medium size potatoes, quarter if large). Let them stand in water while preparing sauce. Combine all other ingredients in a gallon size"zipper" bag, and shake to combine. Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours. Preheat oven to 400 degrees. Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval. Roast for 1hr 10min, turning occasionally.

There should be plenty of sauce left over after roasting. You can put these under the broiler for 5 minutes to crisp them up if you prefer.

Easy to prepare and delicious!

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