I love potatoes. I will always vote for a baked potato with butter. I sometimes just get a baked potato when I order takeout from diner. I know I am weird. I love all types of potatoes. These are one of my favorites thou. It’s hard to be writing this and not be eating them as I type, because they are that good.
Most people think I am Greek. I take it as compliment, I love Greek Culture and Greek Cuisine, I don’t think my Italian ancestors will mind if I dip my toes into the Mediterranean.
I am not Greek, but spent many years with Greeks in College, everyday, all day. I have had 1000 frappes and know all the swear words.
If you go out for Greek, or you go to Greece, a popular side dish for entrees is Greek Lemon Potatoes. In my experience they are typically totally peeled..skinless…mushy and of course, lemony. The consistently of the lemon sauce is usually pretty syrupy. This is key.
My take on these. I roast them at very high heat for a long time, with the skins on. The result is insane. A lemon infused crispy potato wedge. mmm.
Ingredients
4 large russet baking potatoes, cleaned and cut into wedges
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (2-3 lemons)
1 tablespoon dried oregano
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
Fresh Dill for Garnish (optional)
Cubed Feta for Garnish (optional)
Heat oven to 500 degrees. Place potatoes in a large non-stick roasting pan. Add enough water to cover the potatoes, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
Bake, uncovered, until fork-tender and brown on the edges, about an hour. Giggle the pan and move the potatoes around throughout the process for even browning; add more water the liquid has been absorbed, before they have fully browned. If in doubt, make them more crispy.
Taste for salt. I always add more at end.
Serve with fresh dill + feta if desired.
