Lemon Roast Potatoes

These are a zesty flavorful way of doing potatoes. Most of the recipes for lemon roast potatoes call the Greek, but here in Nova Scotia they are mostly served as a side in Lebanese restaurants, so I generally class them in the group of Mediterranean recipes that I do.

Soaking the potatoes will let them absorb some of the lemon and garlic flavors. On a side note, if you make your own potato chips, soak them with a cup of vinegar in the coldest spot you have (without freezing). When you fry them add salt and you have salt and vinegar potato chips

Lemon Roast Potatoes

2 lbs Potatoes, cut in wedges or large dice

2 lemons, cut in 6 wedges each, then cut in half

4 cloves garlic crushed,

1/2 cup lemon juice.

1 tsp salt.

Step 2

1 lemon, cut up

1/2 cup lemon juice

1 large onion, cut in wedges, keep together as much as possible

1 tsp salt,

1 tsp pepper

1/2 cup olive oil

2 cup chicken stock (or vegetable stock)

Place the potatoes, cut up lemons, garlic, lemon juice and salt in a container and add just enough water to cover the potatoes. Place in a the refrigerator or a cool place. At least overnight.

When ready to use drain the potatoes (keep the cut up lemon)

Toss with the second amount of lemon juice, salt and pepper.

Add the onion and cover with the olive oil

Place in a pan and add the chicken stock

Roast at 375 for 25 minutes (or the tops of the potatoes start to brown)

Gently turn the potatoes, return to the oven and roast for another 35 minutes (or until all the stock is gone and the potatoes are pleasantly browned.