lemony Greek potatoes hot out of the oven

When I invited Kevin to our recent Macedonian celebration party he immediately asked me, “Are we eating lemon potato?” I’d eaten this traditional Greek dish before but never made it. Since this was a pot-luck, he offered to make this and graciously taught me his version of this classic.

It turns out that it comes from a Greek friend of his that lives in the Midwest. The lemon in this dish gives it an exciting tanginess. And to my surprise it’s easy to make! Kevin’s lemon potato transported me back to Astoria again, where it is served at all Greek restaurants as well as diners owned by Greek-Americans. Yummm!

Here is how it goes:

Lemony Greek Potatoes

Ingredients:

10 baking potatoes (Idaho style) peeled and cut in quarters the long way
1 to 2 cups freshly squeezed lemon juice (about one dozen lemons)
1 to 2 cups olive oil
10 garlic cloves crushed
1 bay leaf
Kosher Salt
Freshly ground black pepper
1tbsp Greek oregano

Slicing lemons for lemony Greek potatoes

How to:
Combine equal amounts of lemon juice and olive oil
Place cut potatoes in a glass baking pan in a single layer. Sprinkle salt, garlic, bay leaf, pepper and oregano over them. Pour lemon juice/olive oil mix over everything, to cover potatoes by about 3/4. Bake uncovered on high temperature (~450F) for about 50 minutes turning occasionally at the start for even cooking. Stop turning them towards the end so potatoes can brown and become a little crispy. Remove from oven. Let rest. If too oily, drain and reserve excess for later use in salad or cooking.