Roast Potatoes with Lemon
Perfect your roast potato skills
You've had roast potatoes before, but never like this. In this recipe from Greece: The Cookbook, potatoes are marinated in lemon juice and garlic before getting roasted to a golden ideal. They're the perfect accompaniment for a whole roast leg of lamb, and pro tip: Pour some drippings over the potatoes before serving.
To learn more, read "My Big Fat Greek Easter."
Recipe adapted from 'Greece: The Cookbook,' by Vefa Alexiadou
Roast Potatoes With Lemon
Toss potato wedges with lemon juice, garlic and oregano before steaming them until tender and roasting until crispy and golden brown.
Prep Time
10
minutes
Cook Time
20
minutes
Servings
8
to 10 servings
Total time: 30 minutes
Ingredients
- 4½ pounds Yukon Gold and red-skin potatoes, cut into wedges
- 5 tablespoons fresh lemon juice
- Pinch dried oregano
- 1 garlic clove, minced
- Kosher salt and freshly ground black pepper, to taste
- 5 tablespoons olive oil
- 5 tablespoons unsalted butter, cubed
Directions
- In a large bowl, toss the potatoes with the lemon juice, oregano, garlic, salt and pepper. Let sit for 1 hour, covered with plastic wrap at room temperature. Preheat the oven to 350°.
- Transfer the potatoes to a roasting pan, then drizzle with olive oil and dot with butter. Cover with foil and roast for 1 hour.
- Remove the foil and continue to roast the potatoes for 25 minutes until lightly brown. Then turn on the broiler and cook until crisp and golden, 2 to 3 minutes. Transfer to a platter and serve.
Nutrition
| Calories per Serving | 430 |
| Total Fat | 12.9 g |
| Saturated Fat | 4.7 g |
| Trans Fat | 0.2 g |
| Cholesterol | 15.3 mg |
| Total Carbohydrates | 72.8 g |
| Dietary Fiber | 9.3 g |
| Total Sugars | 3.4 g |
| Sodium | 1,003.0 mg |
| Protein | 8.5 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
