Roasted lemon potatoes
The best Greek roasted lemon potatoes!
Servings: 6 people
Equipment
- Roasting pan
Ingredients
- 10-12 medium-large size potatoes, peeled and cut into wedges we like to use yellow flesh potatoes
- 2 large carrots, peeled and cut into chunks
- 1/2 cup (125 mL) freshly squeezed lemon juice
- 1 tbsp salt
- 1 tbsp dried Greek oregano
- 1/4 teaspoon ground black pepper
- 3/4 cup (180 mL) olive oil see notes below
- 3/4 cup (180 mL) vegetable oil see notes below
- 1 1/2 teaspoons paprika (not smoked)
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Mix all of the ingredients, except for the paprika, together in a large roasting pan. We use a 15-inch round roasting pan.
- Place in the bottom rack of your oven and bake, uncovered for 1 hour. Remove from oven and sprinkle the paprika on the potatoes and carrots. Mix well. If you find your pan is getting too dry, add a little more oil. Return to oven
- Bake for an additional 30 minutes, remove from oven, and check to make sure potatoes are done. If not, return to oven for an additional 10 minutes or so, until they’re ready.
- Remove from oven and allow to cool somewhat. Transfer to a serving platter carefully (you don’t want to break apart the potatoes) using a slotted spatula to help drain off any excess oil.
- If this was the first time you used this oil you can drain it and reserve it in the refrigerator, to be used for future potato roasting, or in other dishes, such as Roast chicken and potatoes; or veal roast and potatoes, or other roasts.
- Enjoy!
Notes
Note: if using 10 potatoes, 3/4 cup of each olive oil and vegetable oil is fine. If using 12 potatoes, it’s best to use 1 cup (250 mL) of each oil. Also, we use a 15 inch round roasting pan; if your pan is smaller, use less oil.