Potatoes Recipes Side Dishes Vegetarian

Dimitria’s Greek Lemon Potatoes

May 18, 2012

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

dried oregano

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.

Dimitria's Greek Lemon Potatoes

Lemon-roasted potatoes compliment a spring lamb and zucchini stew.

Recipe reprinted with permission from More Than Chicken Soup: Recipes from the Little Synagogue on the Prairie (Morris Press Cookbooks, 2006)

Like this blog post? Subscribe to my newsletter so you won’t miss out on future blog posts!

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

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.