Spending time with my Mommy in her kitchen is always great.  I pick up some good recipes and get inspired to get in there and get cookin things of my own.  Potatoes are my favourite food.  I wish I could live off of their starchy goodness.  She made these taters to go along side a fabulous greek salad.  So it’s only natural that I do the same.  She used russets and made wedges out of her potatoes but I had this variety bag of baby potatoes to use up.  They were awesome but mine turned out a little less crispy than hers which was unfortunate but still delicious and they still had crunch, just had to keep em in a little longer.  Find her recipe for these yummy Lemon Roasted Potatoes below and stay tuned for a great Greek salad and dressing recipe from my moms kitchen😉                                                              I cut my baby potatoes in half and had them soaking in heavily salted cold water for a few hours to draw out some of their natural moisture and in the end you will achieve a more crunchier potato.




• 1/4 OIL




• 3-4 CLOVES GARLIC, CHOPPED, chunky is best




• 4-5 RUSSET POTATOES, cut in wedges lengthwise OR A BAG OF BABY POTATOES, cut in half


*Preheat oven to 400 degrees

1. Combine oil, lemon juice, oregano, parsley, garlic, salt and pepper in a dish

2. Layer potatoes in a single layer in a baking dish.

3. Pour just 3/4 of the dressing over the potatoes and give them a toss

4. Pour chicken stock around the potatoes.  This will be soaked up in the potatoes making them super tender and moist on the inside.

5. Bake for about an hour, giving them a quick toss every 10 minutes, until they are crispy crunchy and golden brown.  

6. Pour remaining dressing over the “hot out of the oven” taters and serve.  

I was a little alarmed that perhaps I added too much chicken stock but after 10 minute in the oven I could see that the liquids wouldn’t last for long and they would then crisp up, so not to worry!  I just love the chunky garlic and parsley on these potatoes.  The lemon flavour isn’t overpowering at all and the chicken stock keeps them moist.    I took these pictures before I poured over the remaining dressing… . so they are missing the yummy fresh parsley and chunky fresh garlic but at least I remembered before I served them😜  Top them with a little dollop of sour cream and more fresh parsley.  

I grilled up some chicken breast in made some more of that yummy marinade from the salad I made a few days ago.  I just added in the juice of half a lemon and let them chill in the fridge for a few hours.  Then grilled them on the bbq and drizzled them with a bit of the Apple Cider Vinagrette from the salad that I had in the fridge.  No point in that going to waste.   

I’m going to do wedges next time with some russet potatoes.  Will make for better presentation.  But I did enjoy these lil lemon gems🍋


❤️ Thanks for visiting, if you liked this blog please click LIKE below. If you want to follow my blog please scroll to the bottom, click the FOLLOW button and enter in your email address. 

Love Haleykins 20131230-210222.jpg

**Please click OLDER POSTS, {below} to see more** ❤️

Tagged , , , , , , , , , , , , , , , , , , ,

Please let me know what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: