Greek potatoes are roasted with lemon juice and dried Greek oregano; lemon is so central to Greek cooking that the term a la grecque (French for “in the Greek style”) generally means “cooked with lemon.”
Mediterranean vegetables of your choice, including:
- ½ cup of freshly squeezed lemon juice (4 lemons)
- 1 tablespoon salt
- 1 tablespoon dried oregano
- ¼ teaspoon of freshly group black pepper
Heat oven to 190 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.