Name: Greek Potatoes with Lemon and Orange
Ingredients: 1 cup water (optional - flavored with a bit of chicken or vegetable stock); 1/2 cup of Fancy Peasant Olive Oil; 1/4 cup of lemon juice (2 lemons); 1 large orange (juiced); 8 medium potatoes, cleaned, peeled, and cut into wedges (3lbs - about 1 potato per person); 2 tsp Fancy Peasant Greek Mountain Oregano Salt; 2 tsp sea salt to taste; 2 Tbsp fresh flat leaf parsley, finely chopped

Ψητές πατάτες φούρνου με πορτοκάλι

Greek Potatoes with Lemon and Orange

Delicious, tangy, and a compliment to every dish. This twist on Greek Lemon Potatoes using an orange or a portokali instead of a lemon is a game changer.

Ingredients:

1 cup water (optional - flavored with a bit of chicken or vegetable stock)
1/2 cup of Fancy Peasant Olive Oil
1/4 cup of lemon juice (2 lemons)
1 large orange (juiced)
8 medium potatoes, cleaned, peeled, and cut into wedges (3lbs - about 1 potato per person)
2 tsp Fancy Peasant Greek Mountain Oregano Salt
2 tsp sea salt to taste
2 Tbsp fresh flat leaf parsley, finely chopped

What you'll need

3L Everything Olive Oil $99

Greek Mountain Oregano Salt $18

Method:

Preheat oven to 400°F
Cut Potatoes into wedges and evenly distribute potatoes onto depsi or casserole dish
Generously cover potatoes with salts, olive oil, water, lemon and orange juice. Toss to coat well
Cover potatoes in aluminum and bake for 45 minutes until tender *check with fork
Uncover poatoes and bake uncovered for last 15 minutes
Remove from the oven and toss to coat in the pan sauces. You can serve the potatoes right out of the casserole dish or transfer them to a platter and drizzle some of the pan sauce over the top.
Garnish with chopped parsley and serve