Better known as Sofia’s Fabulous Potatoes amongst friends, these roasted lemony potatoes are commonly served in Greek villages. At a recent dinner party, guests watched as Sofia peeled the potatoes and assembled the dish as she visited with everyone. Few were paying close attention to the actual prep as she added a bit of this and that — but as soon as we tasted them, eyes flew open!
One of the secrets of this dish is to use real Greek oregano* — don’t settle for anything less. Go to the nearest Mediterranean store (or order online) and buy the real deal. Using Greek oregano makes all of the difference between a mundane and an extraordinary dish, as we all agreed!
INGREDIENTS:
3 pounds waxy potatoes, such as Golden Yukon or red potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup extra virgin olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried Greek oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh Greek oregano, if available, or finish with a dusting of dried Greek oregano
METHOD:
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 20 minutes. Add the lemon juice, toss and bake for 20 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 (or a generous dusting of dried Greek oregano and serve at once.
* Oregano is generally classified into two categories: Mediterranean and Mexican. Despite the shared name and similar flavors, these are two completely different species. Greek oregano, also known as wild marjoram, tends to be the most savory, earthy, and aromatic of the Mediterranean oregano varieties. Greek oregano is also very easy to grow.
