A Greek inspired one-pot potato side flavored with lemon, garlic and oregano.
You may not have cooked potatoes this way before, but I hope I might persuade you to give them a try. Citrus, garlic and oregano grace these creamy little Greek lemon potatoes. They’re meltingly tender and only require one pot to make.
How to make Greek Lemon Potatoes:
It couldn’t be much simpler; you toss the potatoes right in the pot along with olive oil, garlic, oregano, lemon juice, a little zest, some green olives and just enough water for them to simmer in.
Within 15 to 20 minutes they emerge tender and downright silky from their flavorful bath. That’s when you turn up the heat and cook that liquid down until you wind up with a rich sauce with which to dress the potatoes.
Shower the potatoes with the garlicky, lemon glaze, scatter a few fresh oregano leaves across the top and you’re set!
You may have noticed the particular pot these potatoes are hanging out in, it’s a ceramic cocotte (Dutch oven) by REVOL. Made in France since 1768, REVOL produces a high-end line of oven to table ceramic cookware that’s not only beautiful to look at but super versatile.
This particular piece has a pretty satin finish and a slate colored handle. I love that it has a naturally non-porous, non-stick glaze free from heavy metals that doesn’t emit any toxic fumes when heated making it a safe cooking medium. It’s also thermal resistant, which means it can go from the stove-top to the oven, to your table to the fridge or freezer. Not to mention that it’s super easy to clean and you can even put it in the dishwasher.
Just enter your name for a chance to win the same cocotte you see here in your choice of color and then grab the recipe below.