I have decided to strike the following phrase from my vocabulary: How hard can it be?
It gets me into trouble.
For example: Hey, honey, I need a new stove. Why don’t we just knock down a wall and add an eat-in kitchen while we’re at it. How hard can it be?
Or upon learning of my sister’s engagement: Hey, Sis, want me to make your wedding cake? Cake, icing, flowers. How hard can it be?
Do you see a pattern? While I admit those projects are a bit on the ambitious side, a rustic Greek dinner shouldn’t fall into this category. Unless you decide to make phyllo pastry from scratch, it should be as easy as a Mediterranean breeze. Right?
Realizing I tend to be overambitious, I scaled things back when I invited the family to a Greek meal. Instead of cubing chicken breasts and threading skewers, I braised whole thighs in a souvlaki marinade. While they cooked slowly, I churned the very easy albeit un-Greek lemon pie ice cream and chopped vegetables for a classic Greek salad. Even the homemade dressing took only 2 minutes.
And the potatoes? Easiest of all. I farmed them out to my mom. With only the memory of Greek dinners past as a guide, Mom created this recipe out of thin air. And potatoes. And garlic. And lemons…
Her potatoes, her dish, her invention. Kudos Mom. This one’s a keeper, just like you.
Easy Roasted Lemon Potatoes
Serves 4
- 1 pound potatoes, washed and cut into wedges, skin left on
- 1/4 cup olive oil
- 2 tbsp melted butter
- Zest and juice of 1 lemon
- 3 cloves garlic, crushed
- 1 tsp dried oregano
- salt
- fresh ground black pepper
- Wash and boil the potatoes in lightly salted water for 15 minutes. Drain.*
- Preheat oven to 350F.
- In a small bowl, mix together the oil, butter, lemon zest, lemon juice and oregano.
- Pour oil mixture over the potato wedges and toss to coat evenly.
- Spread on a baking sheet, then season with salt and pepper.
- Cook, stirring once or twice for 30 or so minutes or until they are tender.
- Increase heat to 425 and roast another 15 minutes to crisp.
- Serve with tzatziki.
*Too much work? Just toss uncooked potato wedges in the oil mixture and bake for an extra 15 or 20 minutes.
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{ 10 comments… read them below or add one }
I guess I’m guilty of the “how hard can it be?” trap myself. It does keep life interesting though, doesn’t it?
Love lemon roasted potatoes! I made a similar version with my bro’s fresh from the garden potatoes a couple of summer ago and they were fantastic. I don’t think I added garlic to mine, and that sounds like a must-do. Great recipe and lovely words about your mom!
The Diva on a Diet´s last [type] ..Flour-less Peanut Butter Cookies
@The Diva on a Diet, the garlic does add to the dish but it’s hard to beat fresh from the garden potatoes.
Lemon with potatoes!! Gotta try this…luv ‘em both!
@Jane @ Sweet Basil Kitchen, these are pretty addictive. Even my dad, who doesn’t like potatoes, finds them “acceptable” — high praise coming from a man who could live happily without ever seeing another spud.
OK – I’m moving home again. I LOVE those potatoes!!
Your ‘cross town black sheep potato loving sister.
@Robin Smart, okay, but you have to do all the dish.
That recipe sounds YUM! I look forward to trying it. Thanks for sharing!
@Linda Formichelli, my pleasure. After all, your chocolate oatemal cookie recipe was hit.
I had these potatoes first time last week at a wonderful greek restaurant in Great Neck…They were the best tasting potatoes I have ever tasted. I will try your recipe as well…they look delicious.
I have a soft spot for Greek potatoes, too. These are one of my favourite recipes. I hope you like them. Opa!
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