Lemon Potatoes

Name: Lemon Potatoes
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6-8 serving(s)
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

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Recipe by Brenda Z

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: 2hrs 10mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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!

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