Part of a recipes collection.
This was part of dinner last week – yum! I don't have the exact proportions in front of me so you'll want to be prepared to improvise.
Potatoes, peeled, cut to quarters; to fill lasagna pan; redskins would do well
Juice of 3 lemons, fresh squeezed juice not stuff from bottles if you have it
Greek oregano (though Mexican oregano worked OK too)
Preheat oven to a good roasting temperature (450+ degrees).
Put the potatoes in the lasagna pan. Mix lemon juice, water, oregano, oil together; you are after something like a salad dressing, but since you're baking it the water will go away, so make sure there's enough oil. Besides, olive oil is good for you.
Pour the dressing over the potatoes, mix until everything is coated. Put in oven. Roast until starting to turn brown, about 40-50 minutes depending on your oven and your potatoes. If you don't have a lot of oil in the dressing, you may need to turn to keep things from sticking.
I'll bet it would be good to put a couple of organic lemon halves in there too to roast along with everything.
Remove from oven, test for doneness. Eat. Yum. Also good cold.
Some other lemon roasted potato recipes, for comparison:
– Corby's Table from The Atlantic Monthly has a patates riganates recipe from a review of Aglaia Kremezi's "Foods of the Greek Islands"
– Sandi's Recipe Corner, adds stock
– Cook'n, adds dill and roasts over wood chips
– Autumn Jade, basically the same with exact proportions
– Global Gourmet calls these patates riganates and adds garlic
– "Cream Puffs in Venice" has some lemony spuds for you, adapted from Cook This by Amy Rosen.
and I'm sure there are more recipes to be had!
One more recipe to go with this if you have any cold leftovers. Put a bed of spring mixed greens on a plate; I like the Asian mix we found at Farmer's Market. Cut some of these potatoes up and put on top. Add diced cubed cold roasted beets for color and flavor. Dress with some of the lemon-oil mix, with a little red wine vinegar added. Yum.