Roasted Lemon Potatoes
Greek Islanders eat lots of potatoes, and they live longer. Great news for potato lovers.
I begged this recipe from a Greek cook. As he reluctantly shared his recipe, he warned in broken English,
"You must no change a single theeng; cook the potato for 1 hour and 5 minutes exact, eh, and use only 6 medium Idaho potato, no more, no less. Gu luck".
This recipe reminds me of the potatoes my mother would make when I was a young boy. They're a little burnt/crusty on the edges and the flesh is tender and moist, and tastes of that quintessential russet potato flavor.
Many of the healthiest people in the world eat potatoes, often. Similar to this recipe, they prepare them simply and often leave the skin on. There's fiber in the skins.
if you cut your potatoes ahead of time, leave them in cold water, otherwise they'll brown. You can also squeeze lemon juice on them. Covering the potatoes while cooking will keep the flesh moist. Placing them under the broiler after baking for 5 minutes will crisp the edges up a bit and give them some appealing color.
What You'll Need
Russet potatoes, 6 medium size (learn about types of potatoes here)
lemon juice & zest, 1/4 cup, fresh squeezed juice & zest, about 2-3 large lemons
olive oil, extra virgin, 1/2 cup (I prefer Greek for obvious reasons)
oregano, 1 tablespoon fresh, 1 teaspoon dried
sea salt to taste (I use kosher style Mediterranean sea salt)
chicken broth, 2 cups (you can also use spring water)
- Preheat oven to 375 degrees.
- Cut potatoes into 4 wedges (cut in half long ways, then in half again)
- Place potatoes in large roasting pan
- Add remaining ingredients and toss well (potatoes should not be touching so they can cook evenly)
- Place in the oven and cook covered for 1 hour. Remove from oven, uncover and broil on low for 5 min or until desired doneness.