Inspired by a side dish enjoyed on a trip to Greece, these potatoes feature Greek staples like olive oil, lemon, and oregano. Bright with a big pop of flavor, you quickly realize how addictive these potatoes are!
Hey there! So apparently there’s a thing called Flashback Friday? Or maybe it’s not a thing and that was so social media circa 2010? Regardless, I’m having my own Flashback Friday over here! Last year my husband and I traveled to Greece on a spring break trip with students from his school. It was such a great time! The kids were great, we got to see so many awesome sites and scenes of Greece and Grecian history, and we had the friendliest and most knowledgeable tour guide. I have to say, too, that being on a tour and having a tour guide fluent in Greek helped so much with navigating a foreign country with food allergies. She always made sure to communicate my need to avoid nuts and gluten far more effectively than I could have with my Greek language pocket guide book!
There are so many meals that stood out. One occasion was so memorable because of the kindness and hospitality of the staff – all prepared entrée items contained gluten so instead the chef made the biggest, most delicious ham and cheddar omelet I ever had (or had half of..it was huge!). There were meals that stood out due to their beautiful surroundings (hello, view of the Acropolis!), and meals that stood out due to the awesome food. It’s always interesting traveling, too, to see different flavor combinations and pairings.
So many restaurants would pair an entrée with French fries and rice as the sides. Some places would get a little more elaborate with their side choices, and that’s where this recipe inspiration came into play. I remember we were staying the night at a seaside hotel, in a rather sleepy town as it was March, so not exactly summer beach weather. In one of the courses we were served a side of potatoes in the most simple and delicious lemon sauce. I was floored! I had never thought of pairing potatoes and lemons together, and never would I have imagined they would taste so good! Plus, as I thought about it, there were some great nutritional benefits, too!
- White potatoes are an awesome source of potassium (perfect to aid in recovery after hiking around Delphi or climbing all the steps and inclines up to the Acropolis!)
- Potatoes (with the skin left on) are a fair source of iron, and pairing with a little vitamin C from the lemon aids iron absorption.
- Yukon gold potatoes themselves are full of vitamin C, which also helps its own iron become more readily absorbed!
So on top of those nutritional benefits, I just have to say that these little potatoes are amazing. I was testing this recipe one Saturday morning and by the end of the afternoon, my husband and I had killed the entire batch. It was a struggle not to keep popping a piece or two in my mouth when photographing the recipe! I hope you guys find this recipe as delicious and easy as we did! Be well!
Ingredients
- 1 pound Yukon gold potatoes chopped into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon lemon juice juice from about 1/2 lemon
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
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Place the chopped potatoes in a microwave-safe container, add 1/4 cup water, cover, and microwave for 5-6 minutes, or until potatoes are tender.
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Heat the olive oil in a skillet over medium-high heat. Add the potatoes. Toss the potatoes around in the skillet until evenly covered in the olive oil, then cover the dish and cook for 4 minutes. Toss/ flip the potatoes, cover again, and allow to cook for another 3-4 minutes.
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Remove the cover, turn off the heat, then add the lemon juice and spices. Stir for a few seconds until ingredients are equally distributed, then serve.
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