Greek Lemon Potatoes--Ellinikos Lemoni Patatas

Ahhh, Greek food! 

It summons visions of whole lamb roasting on a spit, stuffed grape leaves (dolmades), vegetable salads dressed with delicious garlic stuffed olives and feta, baklava, and for home cooks like me: roasted potatoes.

The first time I tried Greek food was at a Cheshire Bridge Road restaurant in Atlanta, Taverna Plaka. This place is a GREAT night out for adults after 9:00 PM. They really get into the music and dancing, with signs on the wall that warn you to "Dance on Tables at Your Own Risk." Yes, they DO want you to dance on the tables. It fits in well with the rest of the Cheshire Bridge Road environment. If you've been, you already know what I mean. If you haven't been, you owe yourself a visit!

Really. 

So go. Have some gyros, lamb chops, kebabs, a traditional Greek salad (just don't expect lettuce--a traditional Greek salad is tomatoes, onions, olives, cucumbers, feta and dressing) some saganaki, and a few shots of ouzo. If you don't have a blast, then you're just a fun sponge. 

My first visit there got me very interested in delicious Greek food. Ever since, I've read about it, cooked it, eaten it, attended festivals dedicated to it and have enjoyed every succulent bite along the way! 

Hopefully these potatoes will inspire you to say, "Opa!" 


Serves four. 

Preheat oven to 425 degrees.

• 6 medium-large red potatoes, about 2-3 lbs.
• 3 cloves garlic, minced
• 1.25 teaspoons salt
• 1 Tablespoon dried parsley
• 2 teaspoons dried oregano
• 1 Tablespoon fresh rosemary, chopped (1/2 Tablespoon dried)
• 1/2 cup olive oil
• 1 large lemon

1. Scrub potatoes. Cut into quarters lengthwise, then chop into small pieces. Peel them if you want. I prefer mine with skins.
2. Add potatoes, salt, garlic, parsley, oregano, rosemary, and olive oil to large bowl. 
3. Roll lemon around on counter to help juice release. If it still feels very firm, zap it in the microwave for about ten seconds. Slice in half and squeeze juice into the rest of the ingredients. Mix thoroughly. Watch for seeds! 
4. Pour into metal baking dish. To minimize clean up, line pan with heavy duty aluminum foil. 
5. Bake, uncovered for 40-45 minutes. Stir halfway through to redistribute marinade over potatoes. 

I really enjoy these with nothing more than a fork. They'd be fantastic alongside a lamb burger, a Greek salad, or Greek chicken. They can be served hot, served cold and the leftovers can easily be reheated in the oven at 425 for 7-10 minutes. 

Enjoy!