Patates Lemonates - Roasted Lemon Potatoes
These lemon potatoes are bright and lemony, crunchy and caramelized, and creamy on the inside – no wonder they are a staple in every Greek home, and on every Greek table!
Yield: 6-8 servings
Ingredients
8 large Idaho potatoes, washed, peeled and cut into wedges
1 teaspoon tomato paste
¾ cup Greek olive oil
2 lemons, juiced
¾ cup water
Salt and pepper to taste
Dried Greek oregano, to taste
Directions
Peel the potatoes, and soak in cold water for 1 to 2 hours before cooking.
Pat the potatoes dry with a clean kitchen towel; cut lengthwise into wedges (approximately 6 per potato), and add to a large mixing bowl.
Add the tomato paste, lemon juice, and olive oil to the mixing bowl; season with salt, pepper, and dry oregano to taste, and mix until combined, tossing to coat the potato wedges completely.
Place the coated wedges on a parchment lined sheet tray in a single layer, pour the rest of the mixture on top of the potatoes.
Bake the potatoes for approximately 15 minutes at 350ºF, until golden and crispy on the outside, then flip the wedges, and continue cooking for an additional 15 minutes, until tender on the inside (poke with the tip of a paring knife or fork to check for doneness). Serve drizzled with extra virgin olive oil.
