- 4-5 pounds baking potatoes, quartered
- 1 cup water
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1 tablespoon oregano, Greek if you can find it.
- 1 tablespoon salt
- Pepper to taste
Friday, August 10, 2007
Greek Lemon Roasted Potatoes
In Cyprus last year we had the most delicious oven-roasted potatoes, apparently the secret recipe of our hotel owner George's mother. I haven't been able to duplicate them yet but this recipe comes the closest so far. I made them this week for a friend on a gluten-free diet who just had a baby; my family loved them, too.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment