Greek Style Lemon Roasted Potatoes are the perfect accompaniment to any meal. Crispy on the outside and tender on the inside. Lemon juice, lemon zest, and fresh dill give these potatoes a zingy and satisfying taste that lingers on your tongue for hours. I have had a craving for Greek food ever since we went to Santorini Greek Kitchen last weekend. When I opened up my April issue of Bon Appetit I was immediately drawn to this recipe. I just couldn’t shake the craving for Greek cuisine so I decided to recreate the experience in my own kitchen. The results were fabulous! Not only are these potatoes the perfect way to brighten up a cold spring day, they would be incredible as a summer side dish as well. 🙂
Lemon Roasted Potatoes
- Nonstick vegetable oil spray
- 4 pounds Yukon gold potatoes, peeled and quartered
- 1/2 cup olive oil
- 1 cup extra-virgin olive oil
- 1/2 cup fresh lemon juice
- 6 tablespoons chopped fresh dill
- 4 teaspoons finely grated lemon peel
- 24 garlic cloves, sliced
- Preheat oven to 375°F. Spray 2 large rimmed baking sheets with nonstick spray; set aside.
- In a large bowl, toss potatoes with 1/2 cup olive oil and sprinkle generously with salt and black pepper. Transfer potatoes in single layer onto baking sheets, dividing equally. Roast 30 minutes.
- While potatoes are roasting, make the dressing by whisking extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl. Pour two tablespoons of the mixture into another small bowl and add garlic.
- Divide garlic mixture between baking sheets with potatoes and toss to coat; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
- In a large bowl, toss roasted potatoes with enough of remaining dressing to coat and serve.
Source: adapted from Bon Appetit, April 2011