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    • SUNSHINE&LEMONS
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    • AMAZON
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    • About
  • SUNSHINE&LEMONS
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  • FAMILY
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  • BOOKS
  • STYLE
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Mom's Lemon Potatoes

These Delicious potatoes will be a fan favorite!

INGREDIENTS:

3 LB RUSSET POTATOES (ABOUT 5 LARGE POTATOES)

1/2 CUP GOOD OLIVE OIL* (will explain "good olive oil" below)

3 GARLIC CLOVES, QUARTERED

2 LEMONS, JUICED

3/4 TSP SALT

1/2 TSP BLACK PEPPER

1TB DRIED GREEK OREGANO

1-2 CUPS WATER


 Ingredients:
3lb potatoes (about 5 large russet potatoes)
1/2c olive oil (don’t cheap out here, use the good stuff)
2 lemons (juiced)
3 cloves of fresh garlic, quartered - no jarred/minced or powder!
3/4tsp salt
1/2 tsp black pepper
1Tb dried oregano
1-2c water

Preheat your oven to 400F (convection roast) or 425 (regular) with a rack on the lowest position. 

Wash, peel and cut potatoes into 6 (cut in half the long way, then cut each half into thirds). Soak in a bowl of cold water for 10 minutes, then drain water and proceed to next step. 

Add olive oil*, lemon juice, fresh garlic, salt and pepper into the bowl of potatoes and toss thoroughly to make sure all potatoes are covered in the mixture. 

Pour into your roasting pan, making sure to keep them in a single layer so they can cook evenly. In the corner of the pan slowly add your 1-2 cups water— you want the water to go about halfway up the potatoes. DO NOT pour water all over the potatoes as that will wash away all the seasoning. 

Put the potatoes in the oven (on the lowest rack position) and roast for 20 minutes. Then reduce the heat to 325F (convection) or 350 (non convection). 

Every 20 minutes or so, carefully stir the potatoes making sure they are still in a single layer and continue to roast for a total of 45-60 min, checking occasionally to make sure they aren’t getting too much color. 

Potatoes will be fork tender when ready and most of the water will have evaporated. 

If you notice that water has evaporated before the potatoes are done, add about a half cup more.

Enjoy! 


*Good olive oil means use a high quality extra virgin olive oil. Trust me, it will make a huge difference in the flavor. I like to use Spitiko olive oil  but it's all about preference and what's available to you.


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