Patatas me limono (lemon potatoes)
2 to 2 1/2 pounds all-purpose potatoes, peeled and cut into thick fingers or wedges
1/4 to 1/2 cup extra-virgin olive oil, as needed
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1/2 to 1 teaspoon Greek oregano, crumbled between your hands
5 to 8 garlic cloves, thickly sliced
Makes 4 servings.
Preheat oven to 400 degrees.
In large baking pan, arrange potato pieces and cover with about a half-inch water. Drizzle with half the olive oil and the juice of one lemon, tossing the lemon rinds into the pan alongside the potatoes. Sprinkle to taste with sea salt, oregano and pepper, and place in oven for about 20 minutes.
Squeeze the second lemon over the potatoes, adding the rind, toss potatoes using a spatula, taking care not to break them up too much, and scatter pieces of garlic around pan. Add more olive oil if needed. Return to oven.
Bake for another 15 minutes or so, remove from oven, toss around a bit, then return for another five minutes.
Remove from oven, squeeze the last lemon over the top, and scrape all yummy pan juices up along with the potatoes. Serve right away.