The first dish I learned to cook when I married into a Greek family was lemon potatoes. At the time, the pairing of lemons and potatoes seemed very strange to a prairie girl. They are a deliciously different take on traditional potatoes and the dish receives rave reviews every time. They are even better on the second day, great cold and travel well to any picnic! My mother-in-law is an amazing cook and this is a variation of her recipe.
Grilled Rosemary Lemon Potatoes
2 – 3 pounds baby potatoes unskinned
1/3 cup olive oil
2/3 cup lemon juice
1 tsp dried oregano
1 bunch of fresh rosemary
½ tsp coarse sea salt
1/4 tsp coarse ground pepper
1/4 tsp cayenne pepper
Put potatoes in a bowl. Whisk olive oil and lemon juice. Pour mixture over potatoes and sprinkle with oregano and rosemary. Toss well. Cover and let sit on the counter for one hour, stirring occasionally. Uncover, sprinkle with sea salt, coarse ground pepper, and cayenne. Place on grill pan on the BBQ on medium low heat for 15 minutes and turn and roast another 15 or until soft. Alternatively, bake in hot 400 degree oven for 20 minutes, covered with tin foil. Turn and bake another 20 minutes. Remove tin foil and bake 10 minutes more.
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