Submitted by Mumofstig
Mumofstig is the forum expert on Greek food. She tells us that these delicious lemon roast potatoes, cooked in huge oven trays, are a traditional accompaniment to the whole barbecued lamb at family Easter celebrations .
- 1 Kg potatoes (waxy ones are best)
- 1 clove garlic minced
- teaspoon yellow mustard
- Juice of a lemon (surprise surprise 🙂 )
- 1/2 tablespoon of dried Oregano – more if you like the taste, the Greek stuff has very strong flavour!
- 1/2 cup olive oil
- a splash of water
- Pre-heat the oven to 200C
- Cut potatoes into chunky wedges or slices and put them in a baking pan.
- Add oil, mustard, garlic, lemon juice and a splash of water and mix together in bottom of the pan.
- Turn everything over to coat in oil mix and then sprinkle with salt and Oregano.
- Cover tightly with foil and cook for about an hour.
- Remove foil and baste potatoes with any unabsorbed oil and then cook, uncovered, for another 30 – 40 mins – depending on how crispy you want them.
Greeks don’t usually make theirs very crispy, I like them both ways
I’ve also used lemon thyme but the very strong Greek oregano is obviously traditional.
Thanks for this recipe. We have a favourite taverna in Platenes, Rethymno, Crete that serves the best ever kleftiko. The lamb is cooked in paper parcels along with mixed veg and lots of olive oil, garlic, oregano plus delicious wedges of lemon infused waxy potato. Scrummy! I have tried to emulate the lemon infused flavours of the waxy potato wedges at home in Cornwall but have not quite managed to achieve exactly the same result. Will try this version of lemon potatoes to see if it is more authentic to the flavour I remember.”
Thank you also for putting together such an interesting website. We will certainly be frequent visitors and very likely join in on the forum.