Greek-Style Lemon Potatoes

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

All Sorts of Healthy Dishes

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

  • About

CRISP MEETS CREAMY IN ONE TASTY MOUTHFUL. THE COMBINATION OF THE SALT, ROSEMARY AND TANGY LEMON IS SIMPLY SUBLIME. BUT DON’T PEEL THE POTATOES AS MANY NUTRIENTS ARE PACKED INTO THAT CRISPY OUTER LAYER. POTATOES HAVE MORE POTASSIUM THAN BANANAS, PROVIDING MORE THAN HALF YOUR NECESSARY DAILY VITAMIN C REQUIREMENT FROM ONE POTATO.

Ingredients

  • 4—5 unpeeled potatoes
  • olive oil
  • coarse salt
  • pepper to taste
  • 2 lemons
  • 2 sprigs of fresh rosemary

Method

  1. Boil the potatoes in their jackets until just cooked.
  2. Drain and leave them until just cool enough to handle.
  3. Cut the potatoes into wedges and rub olive oil all over them.
  4. Arrange on a baking tray, season liberally with salt and pepper, squeeze the juice of one lemon over the wedges and scatter the rosemary sprigs over them.
  5. Place under the grill until they start to brown.
  6. Remove, turn and place under the grill again.
  7. Once done, squeeze the juice of the second lemon over the potato wedges and serve immediately.