A classic Mediterranean side dish to brighten any plate.
This recipe is inspired by “potates lemonates,” a Greek dish of potatoes baked in lemon juice and olive oil. Greece has an ancient and rich culture, but the appeal of its cuisine is rooted in simplicity and honesty. Any authentic Greek kitchen boasts a pantry of healthful foods including sea salt, black pepper, olive oil, lemons, oregano, paprika, onions, and garlic. Seasoned with traditional Mediterranean flavors and baked until tender, this recipe is as delicious as it is guilt-free. Best of all, it can be paired with virtually anything.
Equipment: cutting board; chef’s knife; measuring spoon; wet measuring cup; baking pan or casserole (approximately 13x9)
Ingredients: 2 pounds waxy potatoes, peeled and cut into ½-inch chunks
2 tablespoons dried oregano
¼ cup olive oil
juice of two lemons
sea salt to taste
water
ILOC tip: use waxy potatoes - also called boiling potatoes - for this recipe because they are low-starch potatoes and hold their shape best after cooking. They work best in this recipe because the technique falls somewhere between baking, roasting, and braising. The potatoes are placed in a baking pan, but the 400°F temperature is more typical of roasting. The process is akin to braising because the potatoes are partially submerged in water and lemon juice. Since the liquid ultimately evaporates, and the tops of the potatoes crisp and brown while the bottoms stay moist and tender, it is ultimately a baked dish.
1. Preheat the oven to 400°F.
2. Place the potatoes in one layer in a shallow baking pan or casserole. Drizzle with the olive oil and the juice of two lemons.
3. Sprinkle with sea salt, then pour enough water into the pan almost to cover the potatoes. Sprinkle with the oregano.
4. Bake uncovered for 40-45 minutes until the liquid has almost completely evaporated and the potatoes are tender to the touch and light golden brown on top.
Makes 4-6 servings.
