Last fall Charles and I went to a Greek restaurant for our anniversary. Well, it was actually a very nice seafood restaurant whose owners were Greek, so there were many Greek-inspired items on the menu. One such item was lemon potatoes. I'd never had potatoes seasoned with lemon before, so I was eager to try it. I wasn't disappointed, as the potatoes were delicious! This is my attempt to recreate that wonderful side dish.
Here's what you need:
3 lbs small potatoes
1/2 cup chicken broth
1/4 cup melted butter
2 TBSP lemon juice
2 teas dried oregano
1 teas garlic powder
salt and pepper to taste
1/4 cup grated Parmesan cheese
Wash and scrub the potatoes, leaving the skins on. I used a variety called Honey Gold, which is why my potatoes are so yellow. You can use red potatoes, too.
Cut the potatoes into quarters. If your potatoes are on the larger side, you might need to cut into sixths or eighths. Basically you want all the potato wedges to be roughly the same size. Place the potatoes into a greased baking pan.
In a small bowl, combine the broth, butter, lemon juice, oregano, garlic powder, salt and pepper. Pour over the potatoes, then give them a good stir to make sure everything is coated. Cover the pan tightly with foil. Bake at 375 for 40 minutes.
Take the potatoes out of the oven and remove the foil. Sprinkle with Parmesan cheese and return to the oven, uncovered, for another 20-30 minutes, or until the potatoes are browned to your preference.
The Princess pronounced these "most delicious" in her best Mary Poppins voice. She's been practicing a British accent for days for some reason. Mr. Lego asked for seconds. And Charles and I were both pleased that this tasted remarkably similar to what we had at the Greek place.