Lemon Potatoes

If you have ever eaten at a Greek restaurant chances are you have had lemon potatoes. These are served with most, if not all, of the main courses on a Greek menu and are definitely a memorable part of the meal. For years I tried to replicate the flavor and texture of those little golden spuds and my efforts always seemed to fall short somehow- until a couple of years ago when I discovered what I believe to be THE best lemon potato recipe around! And......garlic, lemon, olive oil = yummm. This recipe is adapted from the Friends of Hope cookbook published by CancerCare Manitoba; I have adjusted the seasonings a bit to suit my tastes, I hope you like it!

• Ready In: 2 hrs 10 mins
• Serves: 6-8

Ingredients

• 8  potatoes, peeled, rinsed and cut into lengthwise quarters (I like to use Russet potatoes for this recipe, but any variety will do)
• 1⁄3 cup lemon juice
• 1⁄3 cup olive oil
• 1  cup water
• 3  garlic cloves, crushed
• 2  teaspoons oregano
• 2  teaspoons salt (this may seem like a lot of salt, but trust me on this one!)
• 1  teaspoon pepper
• 1  pinch rosemary

Directions

1. Place potatoes into a 9x13 inch pan. Whisk remaining ingredients together, then pour over potatoes to coat. Bake uncovered at 325 degrees for 2 hours, turning occasionally. You can reduce the baking time by increasing the oven temperature, but if you have the time a slow oven is better. Enjoy!