Greek Lemon Potatoes Recipe
Daily Value: 15%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||38µg||9%|
|Fatty acids, total monounsaturated||10g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Pairs Well With
Exclusive from The Daily Meal
This is a pretty traditional Greek dish — lemoni patatas — made in a very American, nontraditional way. Since I've done away with the marinating and hour long baking process, the version I make is perfect for that moment when you need a hearty side dish in about 15 minutes. And it still tastes very "Aegean island."
- 4 Yukon Gold potatoes
- ¼ cup olive oil
- Juice of 2 lemons (about 5 tablespoons)
- ½ teaspoon oregano
- ¼ teaspoon sea salt, plus more to taste
- ¼ teaspoon black pepper
Slice the potatoes width-wise in ¼-inch rounds. Put them in a microwave-safe covered dish, fill with a ½ inch of water, and cook on high for 6 minutes. Meanwhile, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Turn your oven's broiler on. Put the potato rounds on a rimmed baking sheet and pour 2/3 of the marinade over the potatoes, gently tossing the rounds so that they all get oiled. Put the potaotes about 2 inches under the broiler for 4-5 minutes or until they start to brown in spots. Turn the potatoes over and brown the other side for another 4-5 minutes.
Transfer the potatoes to a bowl and pour over the remaining marinade. Finish with salt to taste.
Total time: 15-20 minutesServings: 4