This past Sunday was Greek Orthodox Easter and it’s the perfect time to pay tribute to this Memorable Dish. Growing up in an Asian household, our staple carb is obviously rice. We ALWAYS have rice for dinner at my parents’ house. Noodles are reserved for lunches and possibly breakfast. So eating bread or potatoes as a carb just doesn’t feel right. However, I absolutely love these Greek Potatoes!
I am always afraid to replicate simple traditional recipes with a few ingredients. Even though this Memorable Dish is simple, it’s the magic touch of experience and love that goes into the dish that could make or break it. Like making pasta, even though it’s only semolina flour, egg, salt and water, you need lots of experience to turn those ingredients into delicious pasta with the right chewiness and taste.
I got this recipe from my husband’s aunt. We went over to their house and when she served these potatoes I couldn’t believe how great they tasted. Such a simple dish but so flavourful! I hope I replicate it as it’s intended to be. But I find it not quite the same as when we had it at my husband’s aunt’s place. It must’ve been the magic touch I was talking about 😉 .
- 10 medium Potatoes, peeled, cut into quarters lengthwise
- 1 Onion, finely diced
- 1 Red or Green Pepper, finely diced
- 2 cloves Garlic, minced
- 1 Lemon, squeezed juice
- 1/4 cup Olive Oil
- 2 tsp Oregano
- 2 tsp Salt
- 1 tsp Black Pepper
- Preheat oven to 350°F.
- In a large bowl, mix all the ingredients well with the potatoes.
- Place the seasoned potatoes in a large roasting dish.
- Bake covered with foil for 45 minutes to 1 hour or until tender. Leave in oven for 15 minutes.
Note #1: You can also use 1/4 cup of store bought bottled lemon juice.
Note #2: The original recipe uses 1 tbsp of oregano. I find it a bit too strong for our family’s liking. So adjust accordingly.