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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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Photo: Lemon Potatoes Recipe
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By pitypup003
on March 29, 2013
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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!
By Lulabelle59
Central Arizona
on February 17, 2013
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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!
By ksmith2793_10366236
Aptos, CA
on December 16, 2012
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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 !!!!
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