Greek Lemon Potatoes Recipe
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.