i had these amazing lemon and garlic potatoes at a Greek restaurant a few years ago and i have not been able to forget them! normally i’m not a big fan of overly buttered and oily food but the lemon and garlic potatoes were spectacular.
i did not think of replicating them but then i found this recipe for roasted potatoes with lemon and chives to pair with a steak dinner party. i used chives instead of garlic since my little one is allergic to garlic. it was so easy to make and delicious.
- cookie sheet
- aluminum foil
- 3 pounds of organic baking potatoes cut into 1-inch cubes
- 2 cups vegetable stock
- ½ cup olive oil
- ¼ cup chopped chives
- 2 teaspoons dried oregano, optional
- ⅓ cup freshly squeezed lemon, divided
- salt and pepper to taste
preheat oven to 400 degrees F.
in a large pot, boil vegetable stock with the cut potatoes until cooked but not mushy.
line cookie sheet with aluminum foil. strain potatoes and place on cookie sheet. drizzle olive oil, sprinkle chives all around and pour in half of the lemon juice on the potatoes. gently mix the potatoes so that the flavor coats all of the potatoes.
bake potatoes for 15 to 20 minutes. remove and add the remaining lemon juice on the potatoes. add salt and pepper and then place back in the oven for another 5 to 10 minutes. serve hot.
resource: Roasted Potatoes with Garlic, Lemon and Oregano by Aglaia Kremezi on Epicurious