Greek Lemon Roast Potatoes

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 .

Ingredients:

• 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
• salt

Method:

1. Pre-heat the oven to 200C
2. Cut potatoes into chunky wedges or slices and put them in a baking pan.
3. Add oil, mustard, garlic, lemon juice and a splash of water and mix together in bottom of the pan.
4. Turn everything over to coat in oil mix and then sprinkle with salt and Oregano.
5. Cover tightly with foil and cook for about an hour.
6. 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.