Lemon Potatoes

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
4 servings

Directions

Slice 4 peeled potatoes into 1 1/2-inch rounds. Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper. Add enough water to come halfway up the sides of the potatoes. Cover, bring to a boil and cook 5 minutes. Uncover and roast at 500 degrees F, 30 more minutes.

Photograph by Antonis Achilleos


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    Good stuff! My family thought it was a little too lemony, so I may reduce the lemon next time.
    These potatoes turned out wonderfully! I used thyme instead of oregano because it's what I had on hand. I also broiled the potatoes for a couple minutes at the end of cooking to brown the tops. Easy recipe, but is nice because it is a new and fresh potato side dish. Next time I may decrease the oil and add a little chicken broth to cut some of the fat, but it was a very tasty recipe.
    I like how this recipe is a no brainer, so easy AND the potatoes turn out nicely browned and crispy on the out side without having to watch constantly and turn. I cook them in a cast iron skillet and l/2 or l/4 the potatoes. I also add the juice and thin strips of the rind of one whole lemon, plus some onion slices. DELISH!!!
    Try using small Yukon Gold or Fingerling potatoes, leaving their thin skins on. Also if you can 
    find Specialite D'Huiles A L'Olivier Citron and Gingembre (citrus and ginger olive oil from France it creates a whole new complexity to the flavors.
    I've made these 2 times now, and they are delicious! Crunchy on the outside and perfect in the center, you could really work with this recipe, too. Spices, flavorings, juices even!
    Crazy good! A KEEPER! Also easy to throw together and free up time for other tasks. I used Gold Petites potatoes and added extra garlic! Thank you!
    Delicious!!!! I used a tad less than 1/3 cup of lemon juice and it was perfect. I don't have an oven proof skillet, so I followed the stove-top direction, then scooped the potatoes to my stoneware baking sheet and added most of the left-over liquid from the skillet. They were SO good !!!!
    These potatoes were delicious! The potatoes were tender inside with a slight crunch on the outside. I cut the lemon juice down just a little but otherwise made them exactly like the recipe calls for. My family said they were the best roasted potatoe they've ever had. And they couldn't tell that the secret ingredient was lemon juice.
    I love this recipe. So easy to make and the taste is fantastic. The potatoes come out perfectly: not underdone and not mushy. The combination of the lemon, garlic, and oregano is amazing. And I love how the potatoes get nice and brown on the edges. I highly recommend this recipe!
    I really enjoyed this side dish. So much, in fact, that I've made it twice in two weeks! The prep is very easy, and it's nice that it cooks in the oven so you can prepare other items on the stove top. My only recommendation is to cut down on the lemon juice. The first time it was a bit too lemony for me, so the second time I used half the amount in the recipe and it was perfect.
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    This recipe is featured in:

    Fall Weeknight Dinners