Yum
These potatoes became a household favourite I made them several years ago for Passover Dinner. You don’t really need to know much about the Jewish holidays but it helps if you know that this dinner can be a really long drawn out evening. Stories are told, glasses of wine are poured and the actual meal comes pretty late in the evening.
It’s really challenging to plan a full dinner that can sit in the oven and wait, keep cooking or warming up without failing for perhaps a few hours. I made these potatoes thinking they would very easily be up for that process. And they would have been fine…. if someone hadn’t poured me a second or third glass of wine. I was trying to keep an eye on them but when I finally got up to get them out of the oven they were literally on fire…. I’m not kidding, there were actual flames. My sister-in-law and I looked at each other, quickly blew out the flames and proceeded to serve dinner.
Much to my surprise everyone raved about the potatoes, couldn’t stop talking about how good they were and I have to admit I thought they were pretty good too. I tried to remake them numerous times after that and screwed them up time after time seemingly being unable to get it right, the joke was always, “keep them in until they are on fire” but that wasn’t enough and when I did get them right I wasn’t really paying attention to exactly what I was doing and was hard pressed to feel confident about writing it down.
This time I managed to get them pretty right and also make some notes so I can now post the Lemon Potatoes everyone here loves so much. I hope you enjoy them as much as we do.
Lemon Potatoes
- 6-8 russet potatoes peeled and cut into eighths
- 1/4 Cup Canola Oil
- 1/2 Cup Lemon Juice
- 1/2 Cup Water
- 8 – 10 (or more) minced Garlic Cloves
- 3-4 Tablespoons of Italian Seasoning or combination of oregano, basil and parsley
- Salt and Pepper to taste.
Set oven to 400 degrees. Mix all ingredients together in one layer in baking dish. Cover with foil and bake for 30 minutes. Take the cover off and stir the potatoes turning them over, do this every 15 minutes and bake with the cover off until crispy another 30 to 45 minutes. Serve while hot.
*I’ve also added some feta cheese to them as soon as I’ve pulled them out of the oven and that is a nice addition.