In this Greek-inspired potato side dish, lemon, fresh oregano, and feta brighten up plain russet potatoes. Serve alongside grilled fish or steak.
4 large russet potatoes, scrubbed and sliced crosswise into 1/2-in.-thick rounds
1/4 cup lemon juice
1 tablespoon olive oil
1 1/2 tablespoons oregano leaves, chopped
2 teaspoons lemon zest
3 cloves garlic, minced
2 teaspoons salt
2/3 cup crumbled feta cheese
How to Make It
Preheat oven to 450° and butter a 9- by 13-in. baking dish. In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic, and salt; layer slices in baking dish.
Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes. Top with feta and bake until golden, about 15 minutes more.
Easy and delicious. A great one to add to the rotation and make instead of herb roasted potatoes. I made a few changes to the recipe - used Yukon Gold potatoes instead of russets, shallots instead of garlic, and did not add the feta. The dish was rich enough and without the cheese and did not feel like it was lacking something. I served with broiled lamb chops and a green salad w/ bell pepper strips.
I made this with the lemon caper chicken recipe, and it turned out very well. Some of the potatoes dried out a little on top, but i think that was more my fault on how i arranged them. The lemon flavor was not exceptionally strong. I would make these again, but after reading other comments would potentially try red potatoes.
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