I decided that I wanted to have a Greek feast with pork souvlaki served as a gyros with a side of these Greek lemon potatoes. I was surprised at how they were crispy on the outside but fluffy on the inside. Perfect side dish for my Greek feast.
2 lbs. potatoes, peeled, and cut into wedges
1 1/2 tsp. salt
1/3 cup extra-virgin olive oil
1/3 cup lemon juice (about 2 lemons)
3 tsp. dried oregano
1. Bring a large pot of water to a boil over high heat. Preheat oven to 450F.
2. Add potatoes and 1 tsp. salt to pot of boiling water. Boil for 8 minutes (set a timer!). Drain potatoes.
3. Whisk olive oil, lemon juice, and 1/2 tsp. salt in a baking dish large enough to hold the potatoes in one layer. Add potatoes, and gently toss in lemon mixture. Spread the potatoes in an even layer and sprinkle with oregano.
4. Roast potatoes until crispy, turning half way through, about 40 minutes.
A great part to this recipe is that after you boil the potatoes, you could refrigerate them and finish later. This allows you to do all of the prep in advance and then you only have the 40 minute bake time left. Make sure you only boil them for the 8 minutes because you don’t want to over cook them when you are also baking them. The boiling step allows the potatoes to get really crispy but remain fluffy inside.
I served these potatoes with pork souvlaki and all the fixings for gyros (pitas, lettuce, red onion, tomatoes, and of course, tzatziki sauce).