Many times over the past few decades I have made these potatoes. When I made them for Mother’s Day recently, and my mom said she loved them, I knew I needed to post the recipe.
I have no idea where this recipe came from, since it was so long that I wrote it down. I know the inspiration to make them the first time came from a Greek restaurant in the small town I lived in for a while, where they made awesome lemony potatoes. Add a few olives, Greek salad, pita bread, tzatziki, and a bit of a protein, and you’ve got an amazing meal.
The only think I changed in this recipe was to use less olive oil. The original recipe called for 1/2 cup of olive oil.
The recipe is not difficult to make, but it takes a very hot oven for almost an hour. Be careful when you open the oven to turn the potatoes halfway through the roasting – there will be a lot of steam that could be very hot on your delicate skin!
This is a large recipe, for 8 people, so halve it if you need to. You might want to make extra so you have leftovers – it’s that good!
What you need:
- 4 pounds Russet baking potatoes or Yukon Gold
- 1/4 cup olive oil
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 1 cup water
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1/4 teaspoon freshly ground pepper
What you do:
- Preheat the oven to 500F.
- Clean and quarter the potatoes and place them in a large baking dish.
- Toss the potatoes in the other ingredients until they are well coated.
- Bake uncovered for 50 minutes, turning the potatoes after 25 minutes so they brown on all sides.
- The potatoes will be browned on the outside and soft in the middle when they are done.