Greek Lemon Potatoes

When I was a little girl, I had a great friend, Kasi, who lived next door. She and her family were from Greece, and everytime I was invited over for dinner, her mother made these amazing lemon potatoes. This isn't necessarily her recipe, but I think it's pretty close. I like red potatoes with their skins-on. My own dad has made renditions of it, and it always turns out great - but it's never quite like Kasi's mom's! This recipe serves two.

5 - 6 medium red potatoes, washed and sliced
1 Tbsp. sea salt

1 - 2 fresh lemons, zested and juiced
4 Tbsp. olive oil
1 Tbsp. chicken bouillon
1 Tbsp. Greek oregano, dried or fresh
1 tsp. sea salt
1 tsp. paprika
1 tsp. freshly ground black pepper

Parboil the potatoes with water and the first measurement of sea salt. Parboiling means to partially boil something in order to finish cooking it later. I fully cook my potatoes when I parboil them, because - believe it or not - I like soggy potatoes! Feel free to half-cook your potatoes for now. Save about 1/2 a cup of your starchy potato water to add to your lemon sauce.

Preheat your oven to 425 F. Prepare a large stone casserole or baking dish. Place the parboiled potato slices in it, along with the saved starchy water, and add the remaining ingredients (including lemon zest). Mix gently, but thoroughly. Please note: if you only like a mild lemon taste, please only use the juice of one lemon. I like mine very sour and lemony, so I used two lemons. J did not appreciate the intense lemon flavour as much as I did, so please take this as a word of warning!

Place the potatoes in your oven and bake for 20 - 30 minutes, or until bubbly and things are smelling fragrant. Alternatively, bake the potatoes for 40 - 45 minutes to further concentrate the sauces and make it nice and thick, a little bit roasty brown, and oh-so-lemony! Nostimos!