Greek Roasted Lemon and Garlic Potatoes

Greek Roasted Lemon and Garlic Potatoes - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Taste the Perfection of Roasted Lemon and Garlic Potatoes

Are you looking for a delicious and easy way to impress your dinner guests? Look no further than these mouth-watering lemon roasted potatoes with garlic and oregano, made in a Greek style.

These potatoes are guaranteed to tantalize your taste buds and leave you wanting more! Not only are they super simple to make, but their crispy, tangy outer layer and creamy interior is absolutely irresistible.

I’ll show you how to make them step by step in just minutes so that you can have a batch of these delectable potatoes ready for your next dinner party in no time.

This roast potato recipe is sure to take your cooking game to new heights; don’t wait any longer to give it a try!

Ingredients

3lb – 1.3kg potatoes (Yukon Gold, russet, Dutch creams work well)
2 tsp dried oregano
1 tsp dried rosemary
3-4 garlic cloves
1 cup ghee or clarified butter
1 ½ tbsp salt for water
3 medium lemons
Salt flakes

Steps

Step 1
Juice the lemons and place the juice in a large mixing bowl with one tsp oregano, a little salt.
Step 2
Wash and peel potatoes, trim off any eyes or unsightly bits. Rinse under cold water. Cut in half if small or into chunky pieces if larger, try and keep each piece roughly the same size.
Step 3
Preheat the oven to 375°F – 190°C.
Step 4
Place potatoes in large pot of cold water on high heat. and season with approx. one tbsp of salt. Add the thyme and rosemary. Place on high heat and bring to the boil, then lower to a simmer. Cook approx. 20 to 30 minutes or until they start to break up on the edges and just soft in the centre. Timing will vary a lot depending on potatoes chosen. Once cooked drain using a colander and toss hot into the seasoned lemon juice until it’s all soaked up. Leave to cool 15 minutes or more. Ideally you can spread them out on a tray to cool quicker.
Step 5
Later, preheat a thick bottomed pan or cast-iron pan over high heat, once hot, add in the ghee. Once gee has melted and hot, place the potatoes cut side down into the hot ghee and fry each side until nice and golden brown. Place in oven and roast 20 minutes, then turn potatoes and roast another 20 minutes.
Step 6
Meanwhile chop the fresh oregano, you could also use parsley or chives. This part is optional.
Step 7
Potatoes are ready, but you can also add garlic. Simply finely grate over potatoes, toss well and return to oven for 5 to 10 minutes.
Step 8
Finish by sprinkling fine salt and chopped oregano, serve immediately.

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