We love roasted potatoes. Who doesn’t? These wonderfully tangy and salty potatoes will look great next summer as a side dish on the garden table.
Of course, you can also make these delicious potatoes on the gas stove. But if you are grilling something, you can put the pan on the barbecue. We use a cast-iron skillet because it retains the heat so well that the potatoes are nicely roasted.
When the potatoes are to your liking, slide the skillet to the indirect side so that they stay nice and warm.
You put these potatoes on the table as a side dish. They go exceptionally well with other Greek dishes.
- 750 grams of peeled potatoes
- 150 grams of butter
- juice of 1 lemon
- 1 tbsp oregano
- salt and pepper
- 1 tbsp fresh parsley
- Peel the potatoes and cut them into equal pieces. Cook them for 10 minutes until they are barely edible. Drain the water and let them stand without a lid so that the moisture can evaporate.
- Put a pan on the stove and put the butter in it. When the butter has melted, you can add lemon juice and oregano.
- Throw in the potatoes and stir well. Then leave them alone until the bottom is nicely roasted.
- Then stir them again and let them lie again until the other sides are to your liking.
- Sprinkle the potatoes with salt and pepper and fresh parsley.