🍋 Acidity is the key to make your dishes shine. These Greek lemon potatoes are addictive! (Served with store-bought rotisserie chicken)

Πατάτες λεμονάτες! These Greek lemon potatoes are so good and naturally gluten-free.

🍋 The trick is to preheat your cast iron pan while the oven preheats so that it’s extremely hot to give your potatoes and lemon a good browned edge.

The recipe is done without any formal measurements.

I used:
– 4 golden potatoes, (any all-purpose potato with lower starch content should work.)
– 1 lemon, sliced

Seasonings:
(Measure with your heart)
– Lemon juice ( I used about 1 cup or 8 Oz.)
– Salt (add more)
– Oregano (I used fresh for garnish and dried for the sauce.)
– Fresh garlic, minced
– Lemon olive oil (I used about 1/3 cup or 2.6 Oz of Olivas De Oro lemon olive oil from Paso Robles, California, USA)

1. Put cast iron pan into oven and preheat to 425°F / 218°C.
2. Prepare potatoes. Wash them under water to get any dirt off of the skin. Do not peel the potatoes.
3. Cut each potato into 6 pieces longways. (Cut in half longways, then cut each half twice longways at a 60° angle to get 6 pieces from each potato.)
4. Slice 1 lemon width-wise into ¼ inch slices.
5. Add potatoes and lemon to a bowl and mix with all seasonings and oil until completely coated.
6. Once oven is preheated, out potatoes and lemons in a screaming hot pan.
7. Cook for 1 hour at 425°F / 218°C.
8. Before serving, taste. Add more salt and pepper (or even Accent seasoning)
9. Garnish with fresh oregano and serve.