Greek Lemon Potatoes
Published on May 3, 2020
These potatoes are a great addition to any dinner. They are tangy from the turmeric and lemon juice and doubling cooking them in the microwave then the oven forms a beautifully crisp crust.
- 3 large Russet Potatoes, peeled and cut into 1 inch cubes
- 1 tbsp tumeric powder
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 3 tbsp olive oil
- 0.25 cup lemon juice (about half a lemon)
- salt and pepper to taste
Prep time: 5m
Cook time: 20m
Total time: 25m
Sandwich the peeled and cubed potatoes in between two points and microwave for 5 minutes, flip and microwave for another 4 minutes.
Once the potatoes are done, toss them in a bowl with the spices, lemon juice, and oil. Spread over a baking sheet a broil for 10 minutes, shaking every 3 or 4 minutes.