October 11, 2017



My beautiful cousin, Ria, is the queen of lemon potatoes in our family. The absolute KWEEN.

This recipe is based on hers.

NOTE: When taking these snaps I was in a bit of a rush and did not lay the potatoes out in a single layer. If you want them all to have that gorgeous golden colour you MUST do as Ria says and bake them in a SINGLE LAYER.

ANOTHER NOTE: This is a very ‘touchy feely’ recipe…. you’ll notice that there are not really exact measurements and that’s because you need to make them a few times to see what suits your tastes. Do you like them super lemony, do you want the oregano to shine through? How much salt is too much salt!? Get what I’m saying….? Use the photos as a guide but also have faith in yourself and cook with your instinct! This is not like baking a cake! There is no right or wrong, you basically CANNOT stuff these up unless you burn them into a BLACK CHARCOAL MESS or undercook them to be ROCK SOLID RAW and WHITE!

Kali Orexi!

INGREDIENTS (to fill a 45cm diameter round baking dish)

12 medium sized Waxy Pink-Skinned Potatoes, washed, peeled and quartered length-ways

Juice of 8 Lemons

Generous covering of Salt


Generous covering of Oregano

Drizzle Extra Virgin Olive Oil

Water in the dish up until peaks of potatoes are sticking out (the dish should have total about 1cm liquid in it i.e. juice and water should combine to equal 1cm liquid in the pan)


Preheat the oven to 180 deg cel.

1) Wash and peel your potatoes.

2) Cut them in half lengthways, and then in half lengthways again. Place them in a large bowl of water to prevent them discolouring.

3) Squeeze the juice of the lemons directly into your baking tray.

4) Place the potatoes in your baking dish, coat them in lemon juice and roughly spread them out.

5) Generously salt all potatoes, generously sprinkle the oregano and add a few good cracks of pepper. Mix the potatoes around with your hands so that they are well coated in the seasoning and then lay them out in one flat layer, tightly packed together but not overlapping, with peaks sticking up.

6) Drizzle the potatoes with EVOO.

7) Place the dish in the oven for approximately 80 mins or until potatoes are golden brown.

8) Turn the oven up to 200 deg cel and for the another (final) 15 or so minutes roast the potatoes until they are dark golden brown.

Serve immediately – ENJOY!












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1 Sheli { 10.11.17 at 7:14 pm }

Does Ria ever use fresh oregano? I’m guessing the flavour wouldn’t be quite as strong and maybe I’d need more.

2 Carole from Carole's Chatter { 10.13.17 at 5:57 am }

Fab! Please share this with the Food on Friday crowd over at Carole’s Chatter. Cheers

3 phoodie { 10.16.17 at 1:12 pm }

I’ll have to ask her!! But you’re right about using more I would think!

4 Aria { 10.27.17 at 5:50 pm }

This lemon potatoes too pretty to eat! It’s just stunning and looks so delicious!

5 phoodie { 11.06.17 at 12:32 pm }

I know!

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