GREEK LEMON ROASTED POTATOES

In 1996, I visited Greece with my college class. We travelled all the way from Geneva to the Peloponnese by bus (with an 18 hours ferry trip across the Adriatic, from Ancona in Italy to Patras). During ten gorgeous days we went through parts of Boeotia, most of the Peloponnese and the Attica. The trip was fabulous and I will always remember that wonderful country for it's beautiful landscapes, welcoming as well as generous inhabitants and delicious food!

Since that very day, I have been very keen on testing Greece's various recipes and informing myself on it's antique, humble yet rich and unique cuisine/culinary traditions. In that place, there's areal philosophy behind eating as it's considered a big pleasure...

Although I discovered many different dishes, there's one speciality (along with "Moussaka") I ate a lot when i was still at home and loved long before going to Greece: "Lemon Roasted Potatoes". As it is a recipe that is very dear to my heart, I thought that I must share it with you as it would be a "crime" to keep it all for myself...

Those "Greek lemon Roasted Potatoes (Ellinikos Lemoni Patatas)" are maybe simple and basic, but they are nonetheless succulent, mind-blowing, very summery and tasty! They are so deliciously lemony, delicately herby, perfectly aromatised with olive oil and scrumptiously garlicky that it's hard to resist them...

If you want to invite the sun at your table, then that's the right dish to prepare!

~ Greek Lemon Roasted Potatoes ~
Recipe by Rosa @ Rosa's Yummy Yums

Serves 4 people.

Mani, Peloponnese.

Ingredients:
1kg (2 pounds) waxy potatoes, peeled and cut into 6 or 8 wedges
1/3 Cup Olive oil
The juice of 1 or 2 lemons (or more to taste)
3-4 Cloves garlic, crushed
Dried oregano, to taste
A hint of paprika (optional)
Salt, to taste
Pepper, to taste

Method:
1. Preheat the oven to 200° C (400° F).
2. In an ovenproof dish, add all ingredients and stir well.
3. Bake the potatoes for 1 to 1 1/4 hours and stir every now and then during cooking to coat with the herby oil/sauce.
4. Serve when the potatoes are cooked through.

Remarks:
You can add more lemon or olive oil. It all depends you, therefore I recommend you to taste the sauce first and then, correct the seasonings if needed.
The potatoes are ready when cooked through (test with a knife), golden and crispy.

Serving suggestions:
Eat this as a main course with a salad or use it as a side dish to accompany roasted/grilled meat like lamb, chicken or pork.
You can also serve with feta cheese...

(Lemeni Village/Mani - Pic by Nikolaos Sotirios Koumaris www.trekearth.com)