Greek Lemon Potatoes Recipe Review

If I had to pick just one carb for the rest of my days, it wouldn’t be potatoes. Pasta is the starch that has my heart, closely followed by really good bread. However, when I lived with my in-laws during the quarantine, potatoes were on the table almost every night. I quickly grew tired of beepers and claimed I could do without them for years – until I tried Ivy Manning’s Greek potatoes. Meltingly tender and brimming with tangy lemon and savory oregano, they’re so much bolder and more interesting than your regular roast potatoes. I don’t think I can do without potatoes anymore thanks to this recipe.

Get the recipe: Greek Lemon Potatoes

A surprising technique for the best oven-roasted potatoes

The most interesting thing about this recipe is the approach. The potatoes swim in a bath of lemon juice, olive oil and water enriched with a healthy amount of mustard, dried oregano and garlic. They are cooked in a baking dish that is tightly covered with aluminum foil rather than left uncovered. I was worried this would mean mushy end results without tanning, but that’s not the case. Instead, that rich liquid seeps into the potatoes, imbuing them with flavor and moisture. It evaporates completely in the process, allowing the potatoes to caramelize and turn golden brown on their edges, even when covered.

If you make these potatoes, a few tips

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