Greek Lemony Potatoes
Lemony golden roasted potatoes utterly addictive and the flavour bomb is amazing.
A lot of cooks will tell you that you need to boil your potatoes first, or add in your lemon juice mid-way, but we like to make life a bit easier and throw it all in the roasting pan and it works because of the marinade ‘bath’. Plus, is there anything better than scooping up all the juices with a piece of crusty bread?
You really can’t go wrong with this recipe, it’s very easy to prepare. The flavour goes all the way through, and if they’re left overnight or for a few days it’s even more powerful. If you have leftovers heat them up in a microwave or just eat cold. Smash them down into a dip and spread it across a cracker or rusk.
Roast potatoes are usually served as a side dish, but if you want to get creative then make it into a main dish with some extras like toasted nuts, roasted veggies, or a delicious dip.
Ingredients
3-4 Potatoes
For the Marinade:
2 Tbsp, The Salty Greek
2 Tbsp, extra virgin olive oil
1/2 Cup Water
1-2 Lemons, juiced 4-8 tbsp equivalent
Recipe Steps
Preheat oven to 200°C.
Cut 3 to 4 potatoes in wedges, and place in a baking pan.
Make marinade by mixing all ingredients together in a bowl. Add potatoes and toss to coat evenly.
Cook for 30-45 minutes, tossing midway or until cooked as crispy as you like. If you don’t want them too crispy cover with alfoil.
Remove from oven and finish with fresh lemon juice if you are a lemon-lover! Taste first.
Serve and enjoy!
Tips: Try other vegetables like cauliflower, sweet potato, pumpkin or carrot.
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