Follow these steps for perfect results
red potatoes
cut into chunks
garlic cloves
minced
dried oregano
sea salt
fresh ground black pepper
lemons
juiced
lemon
zest of
olive oil
Wash potatoes and cut into chunks appropriate for their size.
Mince the garlic cloves.
Combine minced garlic, dried oregano, sea salt, fresh ground black pepper, lemon juice, lemon zest, and olive oil in a bowl.
Toss the potato chunks with the lemon-garlic mixture, ensuring they are well coated.
Place the potatoes and the remaining lemon mixture in an 11x7 inch cooking dish.
Bake in a preheated oven at 400°F (200°C) for 1 hour to 1 hour and 15 minutes, turning the potatoes a couple of times during baking to ensure even cooking.
Optionally, drizzle extra lemon juice over the potatoes after baking for a more intense lemon flavor.
Serve hot and enjoy!
Expert advice for the best results
For crispier potatoes, increase the oven temperature to 425°F for the last 15 minutes of cooking.
Add a pinch of red pepper flakes for a touch of heat.
Garnish with fresh parsley or dill before serving.
Everything you need to know before you start
15 minutes
Potatoes can be tossed with the lemon mixture several hours in advance and stored in the refrigerator.
Arrange potatoes artfully on a serving platter.
Serve as a side dish with grilled chicken, fish, or lamb.
Pair with a Greek salad for a complete meal.
Assyrtiko or Sauvignon Blanc
Discover the story behind this recipe
Common side dish in Greek cuisine, often served at family gatherings and celebrations.
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