Greek Lemon Roasted Potatoes Martha Stewart Recipes

Steps:

• In a medium saucepan, cover potatoes with 2 inches salted water. Bring to a boil; reduce to a rapid simmer and cook until potatoes are tenderbut not falling apart, 15 minutes. Drain potatoes and set them in strainer over pot to dry.
• In a large nonstick skillet, heat vegetable oil over medium-high. Add one-third the potatoes to pan and shake panto arrange potatoes in one layer. Cook potatoes, without stirring, until crisp and golden on one side, then gently turn and cook until golden on all sides, 6 to 8 minutes total. Using a slotted spoon,transfer to paper towels to drain. Repeat twice with remaining potatoes, adding 2 tablespoons oil for each batch.
• Add a 1/2 lemon, thinly sliced,to skillet. Cook until slices are golden on both sides, about 2 minutes.To serve, season potatoes and lemon slices with coarse salt and ground pepper and squeeze fresh juice of remaining 1/2 lemon over top.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through. Transfer to a serving bowl and toss with lemon juice.

Steps:

• Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
• Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.

Steps:

• Preheat oven to 400°F.
• Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
• Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
• Sprinkle with the fresh oregano and serve at once.
• Variation:
• Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

Steps:

• Heat oven to 500 degrees.
• Place potatoes in a 10 X 15 inch baking dish.
• Add water, olive oil, lemon juice, dried oregano, salt and pepper.
• Toss potatoes until well coated.
• Bake uncovered about 50 minutes, until fork-tender and brown on the edges.
• Turn potatoes halfway through for even browning; add more water if all the liquid has been absorbed.
• If desired, garnish with oregano.
• Serve.

Steps:

• Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
• Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
• Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.
• Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.

Steps:

• Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
• Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you'd like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.

Steps:

• Heat oven to 425 degrees. Peel potatoes into egg shapes with a paring knife; place them in water as you work. Drain; dry potatoes. Toss with lemon juice, oregano, salt, and pepper.
• Pour oil into a shallow baking pan; place pan in oven until oil is hot, 3 to 5 minutes.
• Add potatoes to pan; roast 10 minutes, then turn potatoes. Continue roasting until potatoes are brown, crisp, and tender, turning twice, about 30 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.