Greek Lemon Roasted Potatoes, Martha Stewart
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 4 lbs russet baking potatoes, peeled and quartered (~8 medium potatoes, YOU MUST USE BAKING POTATOES!)
- 1 cup water
- 1⁄2 cup olive oil
- 1⁄2 cup freshly squeezed lemon juice (about 3 lemons)
- 1 tablespoon dried oregano, preferably broken-leaf greek,plus more for garnish
- 1 tablespoon kosher salt
- fresh ground black pepper
directions
- Heat oven to 500 degrees.
- Place potatoes in a 10 X 15 inch baking dish.
- Add water, olive oil, lemon juice, dried oregano, salt and pepper.
- Toss potatoes until well coated.
- Bake uncovered about 50 minutes, until fork-tender and brown on the edges.
- Turn potatoes halfway through for even browning; add more water if all the liquid has been absorbed.
- If desired, garnish with oregano.
- Serve.
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