the best things: lemon & herbed roasted potatoes

Lemon Roasted Potatoes

adapted from Greek Revival: Cooking for Life by Patricia Moore-Pastides

This recipe comes from a cookbook written by Mrs. Pastides, a good friend of my parents. Most of the things in this book are traditional Greek dishes that have been given face lift, along with some fat blasted away. The particular recipe is totally easy. It calls for dried oregano, but you can definitely substitute with any other potato-friendly herb: thyme, rosemary, etc. In the cabinet, I found a cute pot of Herbs de Provence. This mix of dried herbs usually consists of savory, fennel, rosemary, thyme, bay leaf and tarragon - all depends on the brand. This recipe is all about trust, so take heed.

12 medium-size red potatoes

1/4 cup olive oil

3 tablespoons herbs de Provence

2 lemons

Sea Salt

Preheat oven to 400 degrees.

Wash and quarter potatoes (if you use smaller reds, then no cutting is necessary). Place potatoes on a heavy baking sheet. Pour olive oil over the potatoes and toss to thoroughly coat. (Don't be a baby, use your hands.) Sprinkle the the juice of one lemon over the potatoes, and then sprinkle with dried herbs. Don't worry about exact measurements. Use your eyes and brain. Do not salt yet. Trust.

Bake for 30 minutes. Turn potatoes and sprinkle them with the juice of half a lemon. Bake for another 30 minutes until the potatoes are golden brown. Remove from the heat and sprinkle with the juice of the other half of them lemon. Sprinkle with sea salt - so much tastier than table salt - trust me. Serves 6-8 as a side dish. These potatoes are the best if enjoyed right from the oven.

Don't be scared. I know the baby potates look a little toasty, but it's the sugar from the lemon juice that has created a caramelized glaze on the potatoes. Trust me on this one.

I have always salted my potatoes before cooking, but this is actually a big boo-boo. Mrs. Pastides tells us to NEVER salt potatoes until they are done because the salt with draw water from the potatoes as they are cooking. This will leave them sticking to the pan, and soggy. Not okay.

Left over potatoes and don't know what to do with them? Potato salad. Put slices in your salad for a Niçoise twist. Put on pizza. Mash them: add milk, butter, pepper, & more salt; or pan fry them and make baby potato pancakes. The list goes on. Like I said use your brain. Surprise yourself with tasty concoctions