Greek-Style Lemon Potatoes

by Brennans Market Admin

Serving Size: Serves 6


4 large russet potatoes, scrubbed and sliced crosswise into 1/2 inch thick rounds

1/4 cup lemon juice

1 Tablespoon olive oil

1 1/2 Tablespoons oregano leaves, chopped

2 teaspoons lemon zest

3 cloves garlic, minced

2 teaspoons salt

2/3 cup crumbled feta cheese

Adapted From:

Serve these flavorful potatoes with grilled fish, chicken or steak

Preheat oven to 450F° and butter a 9- by 13-in. baking dish. In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic, and salt; layer slices in baking dish. Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes. Top with feta and bake until golden, about 15 minutes more.