Lemony Greek Potatoes

lemon potatoes and tahini green beans - final 3

Finally added a Moosewood cookbook to my library! I can see what the fuss is about. Ithaca’s famous natural foods restaurant has cookbooks in millions of kitchens. I just have the Restaurant Favorites … for now. The roaring success seen before you (they also answer to “Lemony Greek Potatoes”) cements my future as a Moosewood maniac.

I don’t always ace potatoes. Either I don’t boil them long enough or they roast inconsistently, but the method used here—baked in the oven with lemon juice, broth, and water, along with herbs and spices—resulted in golden, crisp potatoes … with a creamy, citrusy interior.

Some recipes I don’t repeat for years. I made these potatoes twice in one week.

Lemony Greek Potatoes (adapted from Moosewood Restaurant Favorites)
Serves 3–4 as side.

8–10 medium Yukon Gold potatoes, cubed
1/3 cup olive oil
2 tablespoons dried oregano
4 garlic cloves, minced
1 cup chicken stock
1 cup water
Salt & pepper (to taste)
Zest from two lemons
Juice from two lemons

1. Preheat oven to 425. Combine all ingredients in a 9×9 glass baking pan and toss to combine.
2. Place in oven and set initial timer for 30 minutes. Check potatoes and toss the mixture. Continue to check and toss every 10 minutes until liquid evaporates (should be about 70 minutes total).
3. Let cool for five minutes, then serve.


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