This post was sponsored by the U.S. Potato board, all opinions are my own.
Patates Lemonates was my food obsession upon moving to Astoria, Queens while discovering the deliciousness of Greek cuisine. If you’ve been to an authentic Greek restaurant, you’ve undoubtedly learned that the Greek vegetable side game is unreal. Take their giant baked beans, olive dips, horta (dandelion greens) or these golden beauties for example. Well when this all occurred to me, I was a very happy new Queens resident! My husband of course showed me the ropes, he showed me the popular places and the secret places where the locals knew were best. You know, the eating-out-of-grandma’s-kitchen types of places where they barely spoke english. I quickly picked up the lingo, knew what to order without looking at a menu and have since begged my new Greek Mother in law to teach me her ways. And not for the reason why most new wives might ask their mom in law for cooking lessons, no, no… I needed it for ME – how could I afford my fix by dining out every night?! And the husband? Well, he is my favorite sous chef and chief taste-tester. WIN-WIN. 😉
Once I knew I was partnering with the U.S. Potato Board to celebrate potatoes from around the world… I figured it was time the world know about this Greek lemon potato magic! This is one of my favorite comfort foods I treat myself to every so often and it’s too easy to not try. I’ve even put my own (albeit small) spin on them… by adding in some turmeric. I couldn’t resist. Also, while a lot of restaurants and traditional recipes will use chicken broth, my Mother in law (and aspiring hand model in these photos) and I prefer it without! So this recipe is perfectly vegan. Serve these with your favorite sautéed greens and protein of choice like a broiled fish or beans and you have yourself a well-balanced and flavorful meal. For more vegan potato recipes check out my Vegan Pesto Potato Salad.
- 5 large yukon or russet potatoes
- 2 lemons, juiced
- 4 tbsp olive oil
- 1/2 cup water
- sea salt, pepper, and dried oregano to taste
- 1/4 tsp turmeric (optional)
- Pre-heat oven to 425f degrees.
- Scrub and peel potatoes well under water and slice into wedges, try to keep them all similar thickness/size so they cook evenly.
- Add sliced potatoes to a large glass baking dish or a casserole dish will do. Make sure the potatoes fit in a single layer.
- Add over top: water, lemon juice, olive oil and all seasonings. Mix together with a wooden spoon or hands to make sure potatoes are evenly coated.
- Cover the baking dish with tin foil and bake for 30 minutes with tin foil, then uncovered for approx. 15 minutes until golden. Stick potatoes to confirm when they’re done.
Isn’t it amazing how different cultures put their own spin the same ingredient? Potatoes are definitely one of those key ingredients that so many ethnicities cook and celebrate differently… Check out these amazing Bombay spiced potatoes!
Hope you enjoy!
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