Lemon potatoes are the perfect side dish for a somewhat greasier main such as roasted lamb, meat stews, roasted chicken or pork belly.
It’s amazing how that simple drizzle of lemon juice in the middle of the roasting process takes these ordinary baked potato wedges to a whole new level!
Don’t exaggerate of course. It still has to be kept edible. Too much lemon juice can put you off big time and turn your potatoes into an almost inedible side dish.
Plain & Simple Lemon Potatoes for Thanksgiving
I ate this side for the first time while we were on a vacation on one of the Greek islands.
We ordered this heap of roast lamb, fall off the bone level meat. Absolutely succulent and so addictive. Gosh, roast lamb is so good! And with the lamb came a plateful of potato wedges that had been sitting right next to the lamb in the oven in the same tray.
To our surprise these wedges tasted like lemon, and we loved it! What a great combo, smooth lamb and zesty fresh roasted wedges.
I realised that these lemon potatoes seemed like a pretty common side dish over there. And when I was back home I came to the conclusion that even my big fat Greek cookbook at home contains this delicious recipe.
However I had never prepared it before.
Let’s see if I can find a good main dish to suggest these lemony potatoes: my husband’s adorable French coq au vin red wine and chicken stew maybe?
For sure! Or how about my olive, red wine and beef stew. Grilled 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.