Plain & Simple Lemon Potatoes for Thanksgiving
I ate this side for the first time while on a vacation in Greece. Seems like it’s a pretty common side dish over there. Even my big fat Greek cookbook at home contains this delicious recipe, I later saw! Let’s see if I can find a good recipe to suggest these lemony potatoes: my husband’s adorable coq au vin recipe coq au vin recipe maybe? For sure! Or my olive beef stew. Fish also works extremely well in combination with these lemony wedges. The perfect marriage…
Crunchy lemon potatoes: give your oven roast potatoes just that little extra kick by simply drizzling them with lemon juice!
- 10,5 oz oven potatoes (300 g)
- 4 tbsp olive oil
- ⅓ tsp dried herbs
- 2 tbsp fresh parsley chopped
- ½ fresh lemon
- 1 tbsp lemon juice
Brush the potatoes clean under cold running tap water. Don’t peel the potatoes because we will roast them with the skins on for extra crunch. Then cut the potatoes into wedges and transfer them to a large saucepan. Add enough water until they are submerged. Also add a pinch of salt.
Place the potatoes over high heat until boiling. Then turn the heat low and simmer them for 5 more minutes. Drain the potatoes and pour them in a large baking dish.
Slice the lemon and add it to the potatoes. Also drizzle them with the lepon juice, dried herbs and half of the olive oil. Season with a pinch of pepper and salt.
Stir the potatoes well to make sure the wedges are evenly coated with olive oil and lemon juice. Then roast the potatoes in a preheated oven at 400°C (200°C) for about 30 minutes until golden and crisp on the outside. Remove them from the hot oven and sprinkle with the parsley and remaining olive oil.
Stir well again and transfer the lemon potatoes to a clean serving bowl. Sprinkle with extra salt. Serve hot.