Crispy Greek Lemon Potatoes
Ingredients
- 2 pounds large Yukon golds or other roasting potatoes peeled cut into 2-inch cubes
- 1 cup dry white wine
- ½ cup extra-virgin olive oil
- ½ cup fresh strained lemon juice
- 3 teaspoons fresh or dried oregano or thyme optional
- 5 fresh bay leaves dried is second best
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 450°F
- Place a roasting sheet with a large rim or a roasting pan in the oven to heat. This prevents the potatoes of sticking.
- In a large bowl, add the potatoes and the remaining ingredients and mix well to combine.
- Carefully pour the mixture into the roasting pan.
- Roast, uncovered, for 30 minutes in a very hot oven. Use a spatula to turn the potatoes. Reduce oven temperature to 375°F, and continue roasting the potatoes until tender and golden, about 20-25 minutes.
Notes
Only use fresh lemon juice. Check the potatoes occasionally and turn as necessary. You want them very crispy, a few might be burned. So what.
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