Lemon-oregano roasted potatoes, Greek style

Here is a recipe for delicious and simple roasted potatoes Greek style, roasted in a sauce of olive oil, lemon, garlic and a handful of fresh oregano. I have made this a few times lately without a chance of photographing the dish for the blog, they were snapped from the kitchen and devoured quickly. Finally tonight I managed a couple of pictures before they disappeared.

The potatoes are soft inside, a little crispy on the outside, moist and delicious with lemony-garlicky-oregano”y” flavours permeating the spuds and making them very special. For us this can be a whole quick meal with bread to dip into the sauce and preceded by a salad (today it was beet salad, to be posted next).

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When roasting the potatoes it is important not to let the pan dry as you need the sauce to pour over the cooked potatoes. I start with 2 cups water and it is often enough for the duration of the cooking but check your oven frequently to make sure it’s not dry. Have a pot of boiling water ready and add some water to the roasting pan as the potatoes cook and the liquid evaporates.

I have made this with all kinds of potatoes, each type cooks a little different but in this recipe any type of potatoes would work. I used white skinned potatoes today and cut them in half lengthwise, (cut in quarters if they are larger). You can use brown skinned potatoes as well.

Adapted from the Greek Lemony Potatoes recipe from the Moosewood Restaurant Favourites cookbook.

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Ingredients:

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3 lb potatoes, not too large

1/3 cup olive oil

Juice from 2 large lemons

Zest from 2 lemons, minced (reserve some for garnish)

3 garlic cloves, minced

1/3 cup fresh oregano leaves, roughly chopped (reserve some for garnish)

1 1/2 teaspoon coarse sea salt

1 1/2 – 2 cups boiling water or stock

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Directions:

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Preheat oven to 400℉.

Scrub the potatoes but do not peel. Cut each potato lengthwise in halves or quarters and place in a roasting pan (not a baking sheet, you need higher sides for the sauce).

Drizzle oil over the potatoes, then add lemon juice, lemon zest, garlic, oregano, salt and pepper and mix well.

Add the boiling water to the potatoes.

Place in the oven and roast uncovered until the potatoes begin to turn golden and brown in spots.

Stir the potatoes carefully every now and then making sure there is enough sauce, adding more water as needed and basting them as you go.

Once the potatoes are golden cover loosely with a sheet of foil and continue cooking until the potatoes are cooked through and tender and some of the sauce remains in the pan.

To serve scoop the potatoes into a serving dish, pour the remaining sauce over, add salt and pepper if needed and garnish with additional fresh oregano and lemon zest.

Enjoy.

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