Ellinikos Lemoni Patatas (Greek Lemon Potatoes)

Anthony Gougoutris's Note:

These are absolutely delicious, and easy to prepare!

• Total Time: 1 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 6

• 3 lbs yukon gold potatoes or 3 lbs other waxy potatoes , peeled
• ½ cup fresh squeezed lemon juice
• 1⁄3; cup olive oil
• 2 garlic cloves , minced
• 1 teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• 1 (14 ½ ounce) can chicken broth or 2 cups lamb stock

Directions:

1. Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
2. Let them stand in water while preparing sauce.
3. Combine all other ingredients in a gallon size"zipper" bag, and shake to combine.
4. Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours.
5. Preheat oven to 400 degrees.
6. Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval.
7. Roast for 1hr 10min, turning occasionally.
8. There should be plenty of sauce left over after roasting.
9. You can put these under the broiler for 5 minutes to crisp them up if you prefer.

Reviews

[mishimoo]

These are phenomenally good and I don't like most potato dishes. I don't follow the measurements exactly, just put in what I think is the right amount of ingredients according to how many potatoes I am cooking. I find that parboiling the potatoes makes them taste 1000% better too. They are also just as good if you don't marinate them. I would eat these every day if I could be bothered cooking them every day! Delicious hot or cold.

[Parisma]

Sensational! Have just cooked these wonderful, tasty potatoes and cannot believe how good they were! Halved the recipe and only had time to marinate for 1/2 hour and then I forgot to turn the fan on in the oven so put them in the microwave for 10 minutes, then cooked them in a hot oven for another 40 minutes! Wow the best potatoes I have ever eaten.

[TexasDevin]

I created an account here just to review this dish. I'm an ultra-distance runner and I have footraces of up to 100 miles at a time. As such, I need a constant source of easy carbs that taste good while out on the trail. I have found this recipe to be exactly what I need while taking walking brakes during races. I swap in vegetable stock to keep it vegetarian friendly and I double the recommended salt to replenish stores that are lost while running, but aside from that I use the recipe as-is and it hasn't let me down yet.