Greek Lemon Roasted Potatoes Martha Stewart Recipes

Steps:

• Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
• Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.

Steps:

• Heat oven to 500 degrees.
• Place potatoes in a 10 X 15 inch baking dish.
• Add water, olive oil, lemon juice, dried oregano, salt and pepper.
• Toss potatoes until well coated.
• Bake uncovered about 50 minutes, until fork-tender and brown on the edges.
• Turn potatoes halfway through for even browning; add more water if all the liquid has been absorbed.
• If desired, garnish with oregano.
• Serve.

Steps:

• Preheat oven to 450 degrees.
• Place potatoes in a large baking dish.
• Add remaining ingredients to the dish and toss until well coated.
• Bake uncovered about 50 minutes until tender and brown on the edges.
• Turn the potatoes halfway into cooking time and add more water if the water is all absorbed.
• Turn on the broiler for a few minutes to make them nice and brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes in a single layer in a large baking dish or roasting pan.
• Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
• Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

Steps:

• In a medium saucepan, cover potatoes with 2 inches salted water. Bring to a boil; reduce to a rapid simmer and cook until potatoes are tenderbut not falling apart, 15 minutes. Drain potatoes and set them in strainer over pot to dry.
• In a large nonstick skillet, heat vegetable oil over medium-high. Add one-third the potatoes to pan and shake panto arrange potatoes in one layer. Cook potatoes, without stirring, until crisp and golden on one side, then gently turn and cook until golden on all sides, 6 to 8 minutes total. Using a slotted spoon,transfer to paper towels to drain. Repeat twice with remaining potatoes, adding 2 tablespoons oil for each batch.
• Add a 1/2 lemon, thinly sliced,to skillet. Cook until slices are golden on both sides, about 2 minutes.To serve, season potatoes and lemon slices with coarse salt and ground pepper and squeeze fresh juice of remaining 1/2 lemon over top.

Steps:

• Preheat oven to 400°F.
• Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
• Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
• Sprinkle with the fresh oregano and serve at once.
• Variation:
• Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.