Recipe: Greek Lemon Potatoes

lemon potatoes

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


To Prepare

  1. Preheat oven to 350 degrees.
  2. Peel and cut potatoes into 4 wedges (cut in half long ways, then in half again)
  3. Place potatoes in large roasting pan
  4. Add remaining ingredients and toss well (potatoes should not be touching so they can cook and brown evenly)
  5. 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!

Greek chicken in wine sauce plated 2

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