Greek Lemon New Potatoes

Greek Lemon New Potatoes

Potatoes get the Greek treatment.  Lots of olive oil, lemon juice, and oregano take new potatoes in a brighter, lighter direction. 

Ingredients

  • 2 lbs new potatoes, cut in wedges 
  • ½ cup extra-virgin olive oil
  • 3 tsp dried oregano
  • 2 tbsp lemon juice
  • 1 pinch ground cloves
  • ⅛ tsp ground allspice
  • 2 garlic cloves, quartered
  • ½ tsp salt, plus more to taste
  • Black pepper, to taste

Preparation

  1. Place the cut potatoes in a bowl filled with cold water for 30 minutes.
  2. Preheat oven to 400°F.  Remove the potatoes from the water and drain through a colander.  Blot away any excess moisture with a tea towel.
  3. Transfer the potatoes to a bowl.  Add the remaining ingredients and mix well.  The potatoes should be evenly coated. 
  4. Spread potatoes in a single layer over a baking sheet.  Pour any olive oil remaining in the bowl overtop. 
  5. Pour a little warm water in the corner of the pan, tilting the pan so that the water covers the entire base.  It should be about halfway up the potatoes. 
  6. Transfer the potatoes to the oven and roast for about 10 minutes, or until the liquids in the pan begin to boil.  Reduce the heat to 320°F and continue roasting for another 45 minutes, or until the potatoes are just tender. 
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