Lemon Garlic Roasted Potatoes
Serves 4 as a side, 6 as an appetizer
Super lemony, garlicky roasted potatoes are too good to be limited serving alongside Greek meals; make them your new go-to potato alongside any green veggie or protein. Typically the potatoes used are the large starchy kind and the peels are removed, but the pretty thin skins of red potatoes or Yukon gold make this dish even simpler to prepare.
2 pounds thin skinned potatoes, yellow or red
8 cloves garlic, finely chopped
1/4 cup olive oil
1/2 cup lemon juice
2 teaspoons dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground sweet paprika
1/2 teaspoon sea salt
Handful chopped parsley
Additional dried oregano for sprinkling
1. Preheat oven to 425 degrees and have ready a deep 9 x 14 baking dish. Scrub potatoes well and remove any eyes, root strings or blemishes. Slice potatoes into 1/2 thick chunks and sprinkle with garlic, olive oil, lemon juice, oregano, rosemary, paprika and sea salt. Stir to coat potatoes and cover tightly with foil.
2. Bake for 25 minutes, then remove foil and stir again. Continue to roast for another 12-14 minutes, stirring every few minutes, until edges of potatoes are golden. Remove from oven and let cool 5 minutes, then sprinkle with parsley and oregano. Serve hot with any remaining juices sprinkled over potatoes!