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."
Roast Potatoes with Lemon
Recipe adapted from 'Greece: The Cookbook,' by Vefa Alexiadou
Yield: 8 to 10 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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
2. Transfer the potatoes to a roasting pan, then drizzle with olive oil and dot with butter. Cover with foil and roast for 1 hour.
3. 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.