SP&P Favorite: Greek Lemon Potatoes

If you try one recipe from here, please try these Greek Lemon Potatoes.

They are a personal favorite, and a guest favorite when friends are over!

If you ever get a chance to visit Downtown Alpharetta (or Roswell), do yourself a favor and make a reservation at Vas Kouzina. It is the best food in all of Alpharetta and that’s saying a lot (one “foodies” opinion)

Vas Kouzina has the best Greek Lemon Potatoes…. Saganaki, Grilled Octopus, Gyros, Lamb Souvlaki, and on and on.

This is my attempt to recreate Greek Lemon Potatoes and believe me, we have tried 100 iterations to try and perfect this recipe.

These potatoes are seasoned, and over seasoned with Oregano which is an herb that is loaded with antioxidants, helps regulate diabetes, and promotes digestive health!

NOTE: We have tried Greek Lemon potatoes with every kind of potato, and our winner is Yukon Gold Potatoes or baby gold.

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Ingredients:

· 2 lbs. Yukon Gold Potatoes, sliced in wedges > Baby Gold Potatoes, quartered

· Juice from 1.5 lemons, fresh-squeezed – go with 2 lemons if you prefer them more “lemony”

· 1 cup chicken broth

· ½ cup extra virgin olive oil

· 2 tbsp Oregano

· 1 tbsp Paprika

· 2 tsp kosher salt – more to taste

· 1 tsp pepper

Instructions:

1. Pre-heat oven to 400 degrees

2. Dice potatoes in large wedges or quarters – this is really your preference

3. Add potatoes to a 9x13 baking dish

4. Drizzle olive oil, lemon juice, chicken broth, and spices

5. Put the potatoes in the oven for 1.5 hours, tossing 2 or 3 times throughout. You’ll want to ensure they have some browning. If after 1.5 hours they do not (they just looked boiled), switch oven to a low broil for a few minutes – keep an eye on your potatoes, so you don’t burn, but this will add a nice crisp

6. Let them cool! And enjoy!