There’s nothing easier than halving some
potatoes, drizzling with oil, and roasting them until they crisp. A variation on that is the Greek version served at every mom-and-pop taverna — potatoes saturated with lemon, olive oil, and plenty of fresh oregano. A small amount of sugar in the lemon juice caramelizes the rounds so they brown at the edges. Begin with small Yukon Gold potatoes or another golden variety. At first bite, the potatoes seem almost too puckery, but you’ll find yourself reaching for another, and then another.
|⅓||cup lemon juice|
|3||tablespoons olive oil|
|1||teaspoon finely grated lemon rind|
|2||tablespoons chopped fresh oregano or rosemary|
|Salt and pepper, to taste|
|1½||pounds small Yukon Gold or other golden potatoes, halved|
|1||tablespoon chopped fresh parsley (for garnish)|
1. In a large bowl, whisk the lemon juice, olive oil, lemon rind, oregano or rosemary, salt, and pepper. Add the potatoes and toss them in the marinade. Set aside for 30 minutes.
2. Set the oven at 400 degrees. Line a rimmed baking sheet with parchment paper, leaving a 2-inch overhang all around.
3. Spread the potatoes on the baking sheet and drizzle the marinade over them. Bake for 15 minutes. Remove the pan from the oven and pull the corners of the parchment paper toward the center to turn the potatoes in the lemon juice and oil. Spread them out and return the pan to the oven. Repeat after 15 minutes. Return the pan to the oven and bake for 15 minutes longer, or until the potatoes are crisp on the outside and tender in the center. (Total baking time is 45 minutes.)
4. Transfer the potatoes to a serving bowl and sprinkle with parsley.
Sally Pasley Vargas