Lemon Roasted Potatoes~Greek Cooking

Our adventure in Greece is almost complete~! Tonight, I will be doing A LOT of baking and cooking. By the time I am finished, I will have made about 30 Greek dishes! Tonight- planning on a few sweets- Pistachio/Sesame Snack and Honey Cakes with walnuts. Other items include: Fisherman’s Soup, Lamb and Rice, Spinach Rice, Once A Year Bread, Greek Salad. Excited to end with an OPA!

Here is an easy recipe to cook this weekend- even great for a Super Bowl party. Great with grilled foods-like chicken or beef.


Roast Lemon Potatoes~Food From Greek Kitchens~Tessa Kiros

Serves 6

2 lbs potatoes, peeled and rinsed

juice of 1 lemon

6 tablespoons olive oil

salt and pepper

1 heaping teaspoon dried oregano

Preheat the oven to 350. Halve the potatoes lengthwise, then cut each half into 2 or 3 wedges, depending on the size of your potatoes. Spread them in an 8 1/2 x 12 inch non-stick baking dish. Splash the lemon juice and olive oil over them, and add salt and pepper generously. Crush the oregano between your fingers, letting it fall over the potatoes. Turn the potatoes to coat them well with everything. Drizzle 2 cups of water down the sides and give it a shuffle. Roast until the potatoes are tender and melting and a bit golden here and there with still a bit of sauce in the dish, about 1 1/2 hours, turning and basting them every 20 minutes or so. Add more salt and serve hot. OPA!

Keep following me in February- Headed to Thailand culture, food and freinds!


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