I could not possibly have let April go by without sharing this lemony recipe with you. This is one that will become a classic in your repertoire. Trust me. Easy, yet so delicious, this dish is perfect for a small dinner or for a huge gathering. The recipe can be halved or doubled easily (or tripled … believe me I’ve done it).
I’m willing to bet that you have all of the ingredients in your pantry right now. It takes ten minutes to pull together and about an hour in the oven. This dish goes perfectly with meat, poultry and fish, or you can enjoy it on its own (as I have) with some fresh, crusty bread.
What starts off as raw potatoes in a pan full of water ends up as a dish of luscious lemony potatoes lounging in a bath of the most divine lemon sauce you will ever taste. And if that isn’t enough to convince you, then try to imagine the aroma that will fill your home. It starts off with the faint scent of potatoes beginning to roast. Very soon the potato aroma is joined by the unmistakably crisp and bright scent of lemon. And for the finish comes the oregano, which releases its herby scent as it heats up.
Still not sure? Ok … well then just imagine what it looks like when you take it out of the oven. Golden potato spears flecked with oregano and surrounded by the deep yellow of lemon that has intensified in the oven.
Lemon Roasted Potatoes
Adapted from "Cook This" by Amy Rosen.
8 Yukon Gold potatoes, peeled and quartered
1/2 cup extra virgin olive oil
The juice of 3 lemons (1/2 cup to 2/3 cup)
1 teaspoon lemon zest
3 teaspoons dried oregano
1½ teaspoons sea salt
freshly ground black pepper to taste
1 cup water
Preheat the oven to 450 degrees F.
In a large ovenproof dish, combine all the ingredient, except the water.
Once everything is well-combined, pour the water over the potatoes.
Bake, uncovered, for 50 minutes to an hour. Turn the potatoes every once and awhile.
The potatoes are done when they’re golden and crispy on the outside but soft on the inside (you should be able to pierce them easily with a fork).
Note: This recipe serves 8, however, it can easily be halved to serve 4. Don’t use small potatoes as they may fall apart.