19216 Lemon-Oregano Roasted Potatoes 1 hr 20 mins 5 mins 4 to 6 servings Thu Jun 04 09:31:00 -0700 2009 Wed Aug 19 11:22:40 -0700 2009 Easy Cal-Med CHOW http://www.chow.com/recipes/19216 Wed, 19 Aug 2009 18:22:40 GMT Greek-style spuds Soft and fluffy on the inside, brown and crisp on the outside. Adding liquid to the beginning of the roasting process results in the best of all potato possibilities: As they cook, the potato wedges soak up the lemon juice, olive oil, and water, making them soft and fluffy on the inside. And once the liquid has evaporated, they start to roast, giving them a brown, crispy crust on the outside. Try them for breakfast with our Spinach and Feta Scramble or for dinner with a steak and a salad.

This recipe was featured as part of our Oh, Crap! It’s Mother Day! story.

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  • Heat the oven to 450°F and arrange a rack in the middle. Place potatoes in a single layer on a baking sheet. Add all remaining ingredients and toss to coat potatoes.
  • Bake until potatoes are well browned and crispy on all sides, turning halfway through, about 1 hour and 15 minutes.
    • ]]>     http://www.chow.com/assets/2009/04/potatolemon2_290.jpg Kate Ramos 51 Side Dish 69 4 large russet potatoes, cut lengthwise into sixths

    ]]>     43 1/4 cup freshly squeezed lemon juice

    ]]>     1/4 cup olive oil

    ]]>     1/4 cup water

    ]]>     199 4 teaspoons dried oregano

    ]]>     301 4 teaspoons kosher salt

    ]]>     43 2 teaspoons lightly packed lemon zest

    ]]>     305 1/4 teaspoon freshly ground black pepper

    ]]>     286 greek 13790 grub 758 guilty pleasure 768 manly 9889 memorial day 6091 mother's day 8548 no fuss 7279 no brainer 1619 omnivore 4187 passover 796 spring 5233 warm weather 10905 comforting 770 satisfying 435 vegetarian 392 side dish