Description
My mother made a version of these when I was growing up. Just the smell alone of these garlicky lemon potatoes is comforting.
Ingredients
- 3 pounds potatoes, peeled and cubed
- 3 cups hot water
- ½ cup fresh lemon juice
- ⅓ cup vegetable oil
- 1 tablespoon olive oil
- 1 ½ teaspoons dried oregano
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley
Instructions
- Preheat oven to 475 degrees F (245 degrees C).
- Place the cubed potatoes
- water
- lemon juice
- vegetable oil
- and olive oil in a 12×18 inch baking dish or roasting pan. Season with oregano
- salt
- pepper
- and garlic.
- Roast
- uncovered
- in the preheated oven until the potatoes are tender and golden brown and the water has evaporated
- about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake
- adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking
- but be careful that the potatoes do not burn. Stir in the chopped fresh parsley
- and serve.
Prep Time: 25 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 55 mins
Servings: 12