This recipe appeared in my inbox courtesy of Tipnut. I subscribed to Tipnut for the craft ideas, and have come to enjoy the recipes I find, too. Last week one of the posts included 20 fabulous ways to make potatoes (my most favorite food in the whole world!), and I made this one tonight. It's from Buff Chickpea, who got the recipe from her Greek best friend.
YaYa's Greek Potatoes
2 pounds potatoes, peeled & cut into large chunks
2 onions, sliced
2 tablespoons olive oil
1/3 cup vegetable broth
1 teaspoon oregano
3 garlic cloves, minced or grated
2 lemons, zested & juiced
Sea salt & pepper
Preheat oven to 400 degrees.
Place the cut up potatoes and onions in a 9 x 13-inch baking dish. Set aside while you make the lemon dressing.
In a medium bowl, combine lemon juice, zest, broth, oregano, garlic, and a little salt and pepper. Whisk in olive oil, in a slow steady stream. Pour the dressing over the potatoes and onions, and give everything a good toss.
Sprinkle with additional salt (for crunch), paprika (for color), and parsley (for presentation), and put into your preheated oven.
Bake for 30 minutes, give the potatoes a toss, then bake for an additional 45-50 minutes, tossing every 20 minutes or so.