Hey hey hey! Happy first day of classes for many of you (insert sad emoji). Ugh, Christmas break is so nice and too good to be true. All I did was relax, make yummy food and spend time with friends/family. Now it’s back to reality and time to tackle another semester of classes. Ok, so you’re here to talk about Greek-Style Lemon Potatoes so please, let’s. This recipe is a modified version of my wonderful yiayia’s (grandma). She makes the most divine lemon Greek potatoes in the whole world but they take a looooong time to cook. I sped up the process quite a bit since most of us don’t have 2 hours to cook dinner. Also, I’ve come to realize they are two types of people in this world: people that are Greek and people that love Greek food. No matter which category you fall under, Greek-Style Lemon Potatoes will make your heart sing, keep your stomach happy, and leave you feeling sad after they’re all gone- looks like you’ll just have to make more!
Honestly, good luck when it comes to practicing moderation and self-control because I can’t make Greek-Style Lemon Potatoes without finishing the entire amount within one day.
- 1.5 lbs of organic Crimson Goldfinger Fingerling Potatoes (I buy them at Fresh Market)
- 3 Medium Organic Idaho Potatoes
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1/4 tsp garlic powder
- Sea salt/pepper to taste
- Fresh chopped dill if wanted
- Cut the potatoes into bite sized pieces.
- Pre heat oven to 400 degrees.
- Put the potatoes in a baking pan and combine them with the olive oil, lemon juice, and spices and toss them to coat.
- Cover the baking pan with aluminum foil.
- Bake the potatoes at 400 degrees covered for 30 minutes.
- Pull out potatoes and give them a stir.
- Bake uncovered for another 30 minutes at 400 degrees.
- Let potatoes slightly cool down and then add fresh chopped dill if wanted.
- Serves 4-5 as a side dish!