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.
  • 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
Preheat oven to 500 degrees. Mix liquids and spices together. Place potatoes in roasting pan, pour oil and juice mixture over them, use hands to toss until coated. Bake uncovered for 30 minutes, turn potatoes and bake for another 30 minutes until tender and brown. If they dry out, add some more water midway through baking.

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