Greek Roast Potatoes with Lemon and Garlic

It’s Father’s Day… NOT your typical meat and potatoes for this special day.

SERVES: 4 SERVING SIZE: 1⁄4 recipe

Authentic and served with almost every entrée when in Greece, this dish is one of my favorite side dishes to serve with grilled meats, poultry, and seafood. Simple and tangy in flavor, it can be made ahead of time and is really good cold.

2 pounds all-purpose potatoes, peeled and cut into wedges
2 tablespoons extra virgin olive oil
1⁄3 cup lemon juice, fresh or bottled
3 cloves garlic, sliced thin
1 teaspoon oregano, dried (or 2 teaspoon fresh)
1⁄2 teaspoon turmeric
1–1⁄2 cups low-sodium vegetable or chicken stock
1⁄2 teaspoon kosher salt
1⁄4 teaspoon black pepper, ground

1. Peel the potatoes, keeping them in water while you do so. Preheat oven to 375°F.

2. Combine the drained potatoes, olive oil, lemon juice, garlic, oregano, and turmeric in a large mixing bowl and marinate for 10 minutes.

3. Place potatoes in a large roast pan with marinade, stock, salt, and pepper. Roast uncovered for approximately 55 minutes, turning occasionally, until potatoes are tender and lightly browned.

1 Comment

  1. Susan Gordis

    Why do you peel the potatoes, Steven?


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