Dimitria’s Greek Lemon Potatoes
These potatoes are top-heavy on your time at the beginning of the recipe, but once in the oven, they’ll cook on their own for an hour and twenty minutes while you concentrate on other parts of the meal. I make large batches for their leftover potential; they pair well with any stew, roast meats or serve them up alongside eggs for breakfast. With this kind of versatility, you won’t remember the prep part for long.
12 large Yukon Gold potatoes, peeled and diced into 1 inch pieces
1/2 cup lemon juice
salt and pepper
1/2 cup olive oil
3/4 stick butter, melted
Place potatoes in large, glass oven-proof dish. Pour lemon juice over potatoes to cover. Sprinkle liberally with salt, pepper, and oregano. Pour in olive oil and butter; mix gently. Bake at 350°F for 40 minutes without disturbing. Stir, making sure to cover with juices, and bake another 40 minutes until potatoes are lightly browned and tender.
Recipe reprinted with permission from More Than Chicken Soup: Recipes from the Little Synagogue on the Prairie (Morris Press Cookbooks, 2006)
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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress