Greek food is amply represented by lemons. They feature in many recipes and when they don’t a splash or a squeeze is often applied – to lamb, fish or chicken – before serving. So important are they that most Greek lemons stay in Greece. As potatoes are bland adding lemon juice, olive oil and oregano transforms them. I also added lemon pepper, lemon zest and a couple of splashes of Yuzu juice – well worth buying for giving an extra citrus boost to anything lemony.The potatoes were par boiled and then roasted.
Pre-heat oven to 350 degrees F
1 1/2 pounds of new or firm potatoes, not the sort that are used for mashing and baked potatoes – par boiled then cut into chunks
3 tbsp. olive oil – seasoned with salt and lemon pepper, if you have it, otherwise freshly ground black pepper
Juice and zests of half of 1/2 a large lemon
A couple of splashes of Yuzu juice
1 tbsp. fresh oregano – finely chopped
Place the par-boiled potatoes in a roasting tin.
Whisk toegther the oil, lemon juice and zest, Yuzu juice, oregano.
Pour over the par boiled potatoes and toss well.
Roast in the oven for 45 minutes, turning and basting occasionally.