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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 Aseleener
Middleville, MI
on May 02, 2012
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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!
By jbm18_1554691
New York City
on February 20, 2010
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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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