If you have ever been to an event at a Greek family’s home, or have attended one in public, Lemony Roasted Potatoes are almost always present and make good company for lamb, chicken, beef, pork, fish, or on their own as a vegetarian or fasting dish. Everyone makes these potatoes a different way, but I chose to make them with extra virgin olive oil (vegetable oil if fasting) and lemon juice to get that “lemony” flavor. In addition to adults favoring these, it is my pride and joy to see children holding these as if they were a piece of candy, and enjoying every single bite, and coming back for more. For me, that is all I need to know as far as if the public will enjoy this recipe. I hope you enjoy this recipe as much as we do. Here we go……
1 large russet potato per person, peeled and rinsed, quartered, long ways (if you will take a while during peeling to cook these, then place in water to prevent browning while you are peeling the rest)
1 teaspoon extra virgin oil, PER POTATO (or use vegetable oil, if you are fasting)
1 teaspoon lemon juice, PER POTATO
sparingly use salt, pepper, paprika, and dried oregano (or dried parsley can be used instead of, or in addition to, oregano)
shallow roasting pan big enough to hold your potatoes in no larger than a double layer
Preheat oven to 425 degrees. Place your peeled, rinsed, and quartered potatoes in a shallow roasting with olive oil, lemon juice, and sprinkle your seasonings back and forth, sparingly, lightly covering all your potatoes from one end of the pan to another (you can always add more salt later when you are eating). Now mix well to coat, either using your clean hands or a spoon. Bake in oven for 45 minutes, or until desired tenderness and desired browning is achieved. Remove from oven and let cool for a few minutes. Enjoy !!!