(Greek Lemon Potatoes)
Preparations continue for our Greek Orthodox Easter celebrations this upcoming weekend. Yesterday, I shared our traditional Spanakorizo (Spinach Rice) that we serve as one of the side dishes for our Easter lamb roast. Today, I have shared my family recipe for Greek Lemon Potatoes and my farm family were able to enjoy them as part of our farm lunch!This are truly a favourite and always the first side dish to disappear. They are simple to make with just a few ingredients but have to be the tastiest of them all and is another perfect accompaniment for Roast Lamb.
Happy Easter to all of you who are celebrating this upcoming weekend
6-8 large yellow potatoes, scrubbed, dried & skin left on
1 cup vegetable stock
1/4 cup olive oil
1/3 cup fresh lemon juice
1tbsp. dried Greek oregano
2 garlic cloves, minced
1 tsp. each of sea salt & fresh ground pepper
Preheat oven to 400 F.
Slice potatoes in 1/2 inch rounds and line them in a 9X12 rectangular pan.
In a large bowl whisk remaining ingredients well and pour over potatoes.
Cover pan tightly with aluminum foil and place on middle rack in preheated oven.
Bake for 45-50 mins. until potatoes have softened. Remove foil and turn oven to broil and bake for 6-7 minutes until potatoes turn slightly golden& crisp.
SERVINGS 6-8 | PREP & COOK TIME 1 hour