The recipe for Greek lemon and herb-roasted potatoes originally appeared in Judy Volhart’s cozy murder mystery Swiss Cheese and Sibling Rivalry (Whine & Cheese Cozy Mystery Series, Book 4). Have you tried this recipe? Tell us in the comments section below.
Greek Lemon And Herb-Roasted Potatoes
You didn’t actually think I would divulge my mom’s schnitzel, did you? Even if I did, it wouldn’t turn out like hers. I’ve tried many times and even though I follow the very easy recipe religiously and have helped her make it hundreds of times, if I do it on my own, it never turns out as succulent as hers. The magic, I think, comes from her meaty hands. These potatoes, however, will not let you down.
7-8 medium large potatoes, peeled
8 cloves of garlic, halved
¼ cup mild tasting olive oil
¼ cup melted butter or margarine
1 heaping tablespoon yellow mustard
5 tablespoons lemon or lime juice
1 teaspoon of each: dried oregano, dried or fresh parsley, garlic powder
½ teaspoon dried dill weed (optional)
1 tablespoon dried or fresh chopped cilantro (optional; not everyone likes cilantro or dill and prefer to leave it out. I add both to almost everything)
Salt & pepper to taste
Preheat oven to 375 degrees
Cut the peeled potatoes into wedges: cut in half, then cut those halves in half.
In a bowl, combine all the other ingredients except for the cloves of garlic and cilantro,
Add potatoes and toss well so that it is all coated. Place in a baking dish (I use a medium sized glass lasagna baking dish) and cover tightly with foil.
Bake for 30 minutes then add cloves of garlic. If you add them sooner, they often burn. Cover with foil again and bake another 15 minutes, then remove foil and bake another 15-20 minutes until nicely browned. If the wedges are very thick, leave covered with foil for 20-25 minutes before uncovering.
When done, add cilantro and serve. Also great with a sprinkling of tangy, freshly grated Parmesan.