Greek Lemon Potatoes

Crunchy on the outside, soft and pillowy on the inside, bursting with the tangy goodness of lemon. It’s just like a reminder of the salty air and white-swept vistas of Greece. No? You don’t think of lemon potatoes when you think of Greece? That’s okay – maybe it’s just me. I’m cool with that.

Either way, these are a fun little side dish, super versatile, and a tad different than the usual potato side (sorry, no hate on a good mash) — everything has a time and place.

Also, you legit don’t need anything apart from pantry staples for this so YAYE.

INGREDIENTS:

  • 500g baby potatoes (not boiled with skins)
  • 1/2 cup water (or stock)
  • 1 lemon – zested & juiced
  • 4 Tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1/2 tsp rosemary or thyme (optional, I prefer without)

METHOD:

  1. Preheat oven to 20 degrees Celsius.
  2. In a glass dish add all the ingredients and toss well
  3. Bake for about 40 minutes until all the water has soaked up and potatoes are cooked through.
  4. Transfer to a foiled oven tray and bake for another 10-15 minutes until the outsides are crunchy.

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