These lemony potatoes are in the top five potato dishes I’ve eaten…ever.
After coming home from a long trip all I wanted to do was make something healthy so I turned to a Vietnamese noodle dish and some broiled salmon. But that just wasn’t enough food…I wanted oil and salt. This delivered. Don’t skip the sumac!
That’s really all I have to say, I’ll let the potatoes speak for themselves.
Lemony Greek Potatoes
1 lb. small red potatoes (fingerlings work)
1 teaspoon sumac
1 whole lemon (you’ll use the zest and the juice)
2 teaspoons dried oregano
1 teaspoon flaky sea salt
3 tablespoons olive oil
2 tablespoons butter
Heat the oven to 450 degrees Fahrenheit.
Cut the potatoes into one-inch pieces. They should be small enough so that you only have to cut them in half and leave a few whole. Dump the potatoes into a ceramic, enamel, or glass baking dish (I’m loving my new Staub). Toss with olive oil, salt, oregano, and sumac.
Zest the lemon and add the zest to the dish. Toss with a spoon. Bake for 40-60 minutes. The the potatoes should really start to brown and be super soft inside. When ready, take the dish out and add the butter to the super hot pan. Then squeeze the juice from the lemon and toss to coat. Let them rest for 10 minutes and then toss once more before serving.
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