Greek Lemon Potatoes

The secret to making easy Greek Lemon Potatoes is water.

Intro

There are some things best left to the pros, like major electrical jobs, moving pianos and pad thai. Greek lemon potatoes used to be another one. We could never make them taste anywhere near as good as they taste in a restaurant – until we discovered the secret cooking technique and added our Lemon Preserve Base. The result was an instant classic. Crispy, buttery soft and lemony all in the same bite: it is now our favourite way to eat potatoes. 

Be warned this recipe will make a mess of whatever pan you use for roasting, but also know it cleans up more easily than expected. Just add hot water and leave it to soak for 30 minutes. In our opinion, a little scrubbing is totally worth it.

Ingredients

10 Yukon Gold potatoes, peeled and cut into wedges

1 cup water

⅓ cup olive oil

1 tablespoon Lemon Preserve Base cream (find the recipe here)

1 tablespoon Lemon Preserve Base rind, chopped up

1 tablespoon Dijon mustard

1 teaspoon oregano

¼ teaspoon salt

½ teaspoon pepper

The secret to making the same Lemon Potatoes that you devour at Greek restaurants are two things: our Lemon Preserve Base and lots of water. It's one of our favourite recipes in our cookbook Habit. They are surprisingly easy to make and are lemony, c

For the best results, cut the potatoes into equal sized wedges.

Easy Greek Lemon Potatoes with Restless Josie Cooks lemon preserve base.

The end result: potatoes that are crispy on the outside, soft on the inside and deliciously lemony.

Directions

  1. Preheat the oven to 375F.

  2. Place the potato wedges in a single layer in a high-sided baking pan or casserole dish.

  3. In a bowl or measuring cup, combine all the other ingredients.

  4. Pour the liquid over the potato wedges. The liquid should almost cover the potatoes.

  5. Put the pan in the oven and bake for 30 minutes. 

  6. Flip potatoes and return them to the oven for another 15 to 20 minutes. 

  7. They are done when most of the liquid has boiled off and the potatoes are golden and crispy on the outside and you can easily spike them with a fork.