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August 2, 2011
Lemony Herbed Potatoes
Comforting Potatoes
Prep time:
9 minutescooking time:
13 minutes“This simple but super recipe came from a Greek restaurant in Grandma's childhood neighborhood.”
Ingredients
Serves 6
- 2 pounds russet potatoes, peeled, cut into 2 × 3/4 × 1/2- inch sticks
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Grated zest of 1/2 lemon
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Chopped fresh parsley, optional for garnish
Directions
1
Combine potatoes and enough water to cover in a large saucepan. Cook over medium-high heat until potatoes are tender, about 10 minutes; drain well.
2
Return potatoes to saucepan. Reduce heat to medium. Cook, shaking frequently, until potatoes are dry, about 3 minutes. Remove potatoes to a heated serving dish; keep warm.
3
Combine olive oil, lemon juice, lemon zest, salt, oregano and black pepper in a small bowl and mix well.
4
Pour olive oil mixture over the potatoes and toss gently. Garnish with parsley, if desired. Serve immediately or chill, covered, until serving time.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
To get the most flavor from dried oregano, Grandma measured it and then placed it into the palm of her hand. Then she picked it up a pinch at a time and crushed and rubbed it between her fingers before adding it to the olive oil mixture.
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