I sat down to lemon potatoes at the Greek Corner Grill in Park Ridge, NJ and experienced a perfect potato dish; tender, creamy inside, gently seasoned. I begged the owner for the recipe. He balked, then relented when I promised I’d return to his restaurant. This recipe is so good I don’t think I’ve been back since
His secret recipe is below. 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”.
What You’ll Need
Idaho potatoes, 6 medium size (Idaho’s are Russsets, use Russets if you can’t find Idahos)
lemon juice, 1/4 cup, fresh squeezed juice, about 2 large lemons
olive oil, extra virgin, 1/2 cup (I prefer Greek for obvious reasons)
oregano, 1 tablespoon fresh, 1 teaspoon dried
sea salt & pepper to taste (I use kosher style sea salt)
2 cups water
- Preheat oven to 350 degrees.
- Peel and 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 and brown evenly)
- Place in the oven and cook uncovered for 1 hour and 5 minutes, basting them occasionally. (Because oven temps vary, you may have to cook longer or shorter, try them the first time, then modify as needed).
I served them with Greek Chicken in Wine Sauce and Braised Greens. Bon Appetit!