Greek Lemon Potatoes


Anything with lemons in the title is worth making, as far as I am concerned. This would actually go well with some breaded chicken breasts and a salad.

Greek Lemon Potatoes

3 lbs potatoes
3 Tbs olive oil
½ cup lemon juice
2 Tbs grated zest
6 cloves garlic, peeled
2 rosemary sprigs
1 tsp fresh thyme, chopped
1 pinch sugar
salt & pepper
2 Tbs parsley, chopped

Cut the potatoes into bite sized chunks. Blanche potato wedges in salted boiling water for 5 minutes. Drain and blot with paper towels. Toss in a bowl with ½ cup lemon juice, 3 Tablespoons olive oil, 1 ½ teaspoons rosemary, 1 Tablespoon salt, 1 teaspoon pepper and 2 Tablespoons lemon zest. Allow the potatoes to marinate in this mixture at room temperature until ready to add to roasting pan about 45 minutes. Toss occasionally.

Preheat the oven to 450°F.

Bake the potatoes for 35 minutes or until they are cooked through and crispy.

Stir every now and then during cooking to coat with the herby oil.

Finally sprinkle with the chopped parsley.


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