These are the first in my ‘Serious Sides’ series of posts. I’ve realised that I have a ton of side dishes that I constantly make, that friends ask for when visiting that need to get a mention on here.
These Greek Lemon Roasted Potatoes are a favourite, whether with a roast chicken, fish, or with pork as I used with my Mediterranean Pork Belly Strips.
This recipe is enough for two with leftovers that make a very tasty accompaniment to sliced meat and salad for lunch the next day.
· 400g large Charlotte potatoes
· 1 onion
· 3 cloves of garlic
· 1 tbsp dried oregano
· 150ml olive oil
· 1 ½ lemons
· Salt & Pepper
I prepare the potatoes as I would for general roast potatoes. Firstly pop the oven on around 180-200◦ and then peel and wash the potatoes. Cut into half or quarter and plunge into boiling, salted water and par-boil for 15 minutes.
In the meantime, peel and slice your white onion and garlic cloves and squeeze the juice from the two lemons and set aside. Then cut the lemons into chunks and place into an ovenproof dish.
After fifteen minutes, drain the potatoes and give a good shake to ‘scuff up’ a little in the colander. Then place into the ovenproof dish. Throw over the onion and garlic and give a good mix with a wooden spoon.
Pour over the olive oil, lemon juice, season well and give a good scattering of oregano and then give a good shake. Cover with foil and place into the oven for 30 minutes.
Remove the foil from the dish and replace to the oven for a further 30 minutes or until just starting to crisp.
You should be left with deliciously soft centred, just-crisp on the outside and lemony fragrant potatoes that are divine.