Toe to Toe with Potatoes

Greek Lemon Roasted Potatoes

I must confess...even though I'm part Irish, I'm pretty fickle when it comes to potatoes. Quite frankly, they've never held much appeal.

French fries?


Baked potatoes?

No, thanks.

Roasted, boiled, really doesn't matter.

I'm not one for leaving bits and bites on my plate, but when it comes to potatoes, I'll take a pass.

So there it is.

I have no love for the spud.

But you know, the Greek do something a little different. And frankly, it makes all the difference.

One bite of these luscious lemon roasted potatoes...and I totally changed my tune. These potatoes...are in class by themselves! In the high heat of the oven, the lemon juice and olive oil permeate the flesh, teasing your palate with a hint of the Mediterranean.

And you know what?

They couldn't be easier.

If you've got company coming, or are hosting a brunch, these are perfect for entertaining. They come together in a snap, and since the oven does all the work, it's a fantastic dish to double or tripple for a crowd.

These potatoes are the ultimate in versatility too. They're a natural fit, paired alongside roast chicken...or your morning eggs. And if you're a potato fan? You'll find yourself making them again and again!

Greek Lemon Roasted Potatoes
Adapted from Martha Stewart Living

8 large yellow potatoes, peeled and quartered
1/2 cup freshly squeezed lemon juice
1/2 cup olive oil
1 tablespoon thyme (or Greek Oregano)
1 tablespoon salt
1/4 teaspoon freshly ground black pepper


Heat oven to 500 degrees.

Place potatoes in a roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.

Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. Dust with a sprinkle of kosher salt and serve.