Potatoes baked with lemon and oregano
4 servings
45 minutes
Potatoes baked with lemon and oregano is a simple yet exquisite dish of Spanish cuisine that combines the tenderness of potatoes with the bright freshness of citrus. The origins of this recipe lie in Mediterranean tradition, where lemon and oregano are often used to add depth of flavor to dishes. The light tang of lemon zest perfectly complements the golden, crispy crust of the potatoes, while aromatic oregano adds a hint of spice. This dish is great as a standalone side for meat or fish and can also be the star of a light dinner. It is served hot with an extra touch of fresh oregano to highlight all the flavor nuances. Potatoes baked with lemon and oregano represent a harmony of simple ingredients transformed into culinary delight.
1
Peel and chop the potatoes, place them in a large pot with cold water, and put on the heat. Bring to a boil and cook for about 5 minutes. Then drain the water, cover the pot with a lid, and shake well.
- Potato: 1.5 kg
2
Place the potatoes on a large baking sheet, drizzle with olive oil, and sprinkle with oregano, lemon zest, and sea salt. Put in an oven preheated to 200 degrees. Bake for about 15 minutes until golden brown. Flip once if necessary.
- Olive oil: 4 tablespoons
- Oregano: pinch
- Lemon: 1 piece
- Sea salt: to taste
3
Remove from the oven and transfer to a plate. Optionally sprinkle a little more oregano.
- Oregano: pinch