Greek Lemon Roasted Potatoes

fenway
fenway @Fenway

I had never heard of Greek Roasted Potatoes until I saw them pop up in Cookpad. I wasn’t sure how lemon and potato would go together but I loved it. This is my version.

Greek Lemon Roasted Potatoes

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fenway
fenway @Fenway

I had never heard of Greek Roasted Potatoes until I saw them pop up in Cookpad. I wasn’t sure how lemon and potato would go together but I loved it. This is my version.

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Ingredients

50 minutes
2-3 servings
  1. 1 lbsRed potatoes
  2. 1onion sliced
  3. 2jalapeños seeded and sliced
  4. Vinaigrette
  5. 1/4 cupOlive oil
  6. 1/4 cupFresh lemon juice
  7. 1/4 cupChicken stock
  8. 1/2 tspGarlic powder
  9. 1 tspDried oregano
  10. 1 tspDried parsley
  11. 1/2 tspSalt
  12. 1/2 tspBlack pepper
  13. Garnish
  14. Garnish with chopped parsley and grated Parmesan cheese

Cooking Instructions

50 minutes
  1. 1

    Preheat oven to 425°F. Mix all vinaigrette ingredients.

  2. 2

    Cut potatoes into wedges. Place in a bowl and pour 3/4 of vinaigrette over the potatoes and mix well to coat potatoes. Place onions and jalapeños in a bowl. Pour remaining vinaigrette over the vegetables and mix.

    A picture of step 2 of Greek Lemon Roasted Potatoes.
  3. 3

    Transfer potatoes and liquid to a large rimmed baking sheet. Place in oven. Bake for 40-50 minutes turning every 15 minutes. After the first 15 minutes add the onions and jalapeños to the baking sheet.

    A picture of step 3 of Greek Lemon Roasted Potatoes.
  4. 4

    The potatoes are done when they are crispy on the outside and soft in the middle. Transfer to a serving bowl and garnish with parsley and grated Parmesan cheese. Serve and enjoy.

    A picture of step 4 of Greek Lemon Roasted Potatoes.
    A picture of step 4 of Greek Lemon Roasted Potatoes.
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fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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