Lemon Roasted Potatoes

October 18, 2018

Recipe excerpted from Greece © 2017, Emily Lycopolus. Recipe

and images by DL Acken reprinted with the permission of Touch

Wood Editions.  

Lemon Roasted Potatoes

 

Potatoes are such a great comfort food—the crispy outside and soft

pillow-like inside somehow just speak comfort. The bright Lemon

infused olive oil and tangy Garlic infused olive oibring

them to a whole new level.

 

Ingredients

Serves four

 

4 large baking potatoes (russet or Yukon gold are best)

1/4 cup Lemon infused olive oil

1/4 cup Garlic infused olive oil

1/4 cup vegetable or chicken stock

4 Tbsp lemon juice (1–2 lemons), divided

sea salt and cracked black pepper

1 Tbsp fresh oregano leaves

 

Preparation

Preheat the oven to 375°F.

 

The trick to these potatoes is to parboil them first, adding

moisture to the inside and reducing the cooking time to finish

them off, and then dousing them with lemon juice as soon as

they come out of the oven.

 

Line a baking tray with parchment paper..

 

1-   Bring a large saucepan of water to a boil over high heat.

Wash and scrub the potatoes, but don’t peel them, and cut

them into 1-inch wedges. Place the potatoes in the boiling

water and turn down the heat to medium. Cook, uncovered,

for 5 minutes, until the potatoes are only just fork-tender,

but not fully cooked.

 

2-  Drain the potatoes, rinse them under cold water to stop the

cooking process, and then place them on the prepared baking

tray.

 

3-  In a small bowl, whisk together both olive oils, the stock, 2

Tbsp of the lemon juice, and salt and pepper to taste. Drizzle

this over the potatoes and shake to coat them evenly. Roast in

the oven for 18–20 minutes, until golden brown and crispy.

 

4-  Remove from the oven, and, keeping the potatoes in the pan,

sprinkle them with oregano and the remaining 2 Tbsp lemon

juice. Shake the pan (with oven mitts on!) to coat the potatoes

in the lemon juice again.

 

5-  Serve immediately. Serve these alongside lamb sliders

(page 71 in my book)or moussaka (page 64), or on their own

for a tasty treat.

 

Heating The Leftovers

 

In the unlikely event of there being any leftovers, you can store

them in an airtight container in the fridge for up to 1 week.

(They’re amazing heated up in a frying pan with some extra

virgin olive oil or pan drippings the next morning for

breakfast!

 

Try a drizzle of lemon juice over the top for a zingy start to

your day. For more of Emily's "Greece" recipes click

HERE

 

 

 

 

 


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