Scalloped Roast Lemon Potatoes

Sundays are for gatherings of family and friends. Some more time can be taken in the kitchen to make something a little extra-extra but it doesn’t have to be super-technical either.

A couple of summers ago, I came up with the idea of cutting potatoes in slices (like for scalloped potatoes) and roasting them like Greeks do with olive oil and lemon.

If you love traditional Greek Roast Potatoes, you’re gonna love these…lemon juice, olive oil, salt and pepper. Lemony potatoes with crispy edges. Yes!

Scalloped Roast Lemon Potatoes

(serves 4-6)

6-7 large Yukon Gold (or other yellow fleshed potato)

1/2 cup extra-virgin olive oil

1 Tbsp. of mustard (ball park or dijon)

juice of 1 lemon

1 1/2 – 2 Tbsp. sea salt

1 tsp. ground pepper

optional 2 tsp. of dried Greek oregano or fresh thyme or rosemary

pre-heated 425F oven

1. Peel your potatoes and use a mandoline to cut into 1/4 inch slices. Place in a bowl and add the olive oil, mustard, lemon juice, salt, pepper and herbs.
2. Toss to coat well then make stacks in your hands then place stacks horizontally in your 9×13″ deep roasting pan.
3. Cover with foil and place in your pre-heated oven for 45 minutes. Now take out of the oven, uncover and place back in the oven for another 30 minutes or until tops are golden and crispy.
4. Remove from the oven, allow to cool 10 minutes then serve.