Just like from your favourite Greek restaurant. The secret is to partially cook the potatoes before roasting them. There, I've done it, everyone knows now. Seriously, boiling the potatoes for 6-8 minutes before baking them changes the texture completely. Super good with anything from the grill. The option of preparing them partially the day before makes this dish flexible for busy lives. Here is how to do it.
I like red, boiling potatoes. Don't use baking potatoes, they are too dry in texture.
Peel and cut the potatoes into approximately 2 inch pieces. Bring a pot of water to boil.
While you are waiting for the water to boil, make the sauce.
Juice one or two lemons to make 1/2 cup of fresh lemon juice.
Add 1/3 cup olive oil and three, finely minced garlic cloves
Add salt, oregano and pepper. Set the sauce aside
Boil the potatoes for 6-8 minutes. You want the outside of the potato to soften a bit but the inside should remain firm.
Drain the potatoes
Put the hot potatoes into a large, parchment lined baking dish.
Pour the sauce over the potatoes.
Stir to coat the potatoes. You can prepare the potatoes to this point, cover and refrigerate overnight. Complete the cooking the next day.
Bake them in a 400 degree oven for about 40 minutes, or until they are tender. Stir them every 20 minutes.
Golden brown on the outside and creamy in the inside. They are outstanding.
Roasted Lemon Oregano Potatoes
8-10 red boiling potatoes, peeled and cut into 2 inch pieces
1/2 cup freshly squeezed lemon juice
1/3 cup olive oil
3 cloves garlic finely minced
1 teaspoon salt
2 teaspoons dried oregano
1 teaspoon pepper
Boil potatoes in salted water for 6-8 minutes. They should be softish on the outside but still firm in the middle. This pre-roasting step changes the texture of the potatoes. This is why they are so good.
Combine lemon juice, oil, garlic, salt, pepper and oregano.
Drain the potatoes. Toss the potatoes with the lemon juice mixture in a parchment lined baking dish.They can be prepared to this point, if you wish, covered and refrigerated until the next day.
Bake the potatoes, uncovered, at 400 degrees for 40 minutes. Stir then every 20 minutes. They should be golden in the outside and creamy, soft on the inside. So good!