When it comes to Greek potatoes, one could argue that the oven roasting is a necessity. That's partly what makes this recipe a must-try, but it is also the ingredients like olive oil and lemon juice that give this side dish its versatility and flavorful appeal.
It is often said that the best potatoes are when they are cooked right along with the meat so that they absorb the flavors. They do absorb great flavor, but they can also taste a bit greasy. I have found that you can achieve a crispy-on-the-outside and tender-on-the-inside potato that is packed with flavor without the grease by roasting them separately. Try these with your next meal and see if you agree. If you are going to serve these oven-roasted potatoes with roast lamb, add a teaspoon of dried rosemary to the mixture--the herb complements the meat nicely.
- Preheat the oven to 400 F.
- In a large mixing bowl, add the sliced potatoes and toss them with the remaining ingredients until they are well coated.
- Lightly grease a non-reactive half sheet pan with olive oil. Place the coated potatoes in a single layer and drizzle them with any remaining marinade left in the bowl.
- Bake in oven for approximately 1 hour. Carefully turn the potatoes halfway through cooking to prevent them from sticking and to brown them evenly.
- Re-season with salt and pepper and squeeze a bit more lemon juice (if desired) when they are fresh out of the oven.