Living in Astoria has given me a serious appreciation for traditional Greek food. One dish I hadn’t had before moving here but have grown to absolutely LOVE is lemon potatoes. The preparation can vary – from slices to wedges and from grilling to roasting, but the incredible flavor stays the same. Fortunately, they’re not that tricky to make at home! For this version, I went with grilled lemon potatoes since we already had the grill fired up for some chicken kabobs.
Grilled Lemon Potatoes
- 1 bag (32 oz) of red, gold and purple potatoes (I used a mix, but just one color will work just as well)
- olive oil
- salt
- 1 lemon
Slice potatoes into rounds. Add potatoes to a large pot of well salted water.
Bring to a boil, and boil until potatoes are al dente. They should be cooked through but not too soft since you’ll finish them on the grill.
Drain and add to a large bowl. Toss potatoes with a generous amount of olive oil, salt, and the juice of 1/2 a lemon.
Grill in metal grill basket (like the one here) over high heat for just a few minutes, turning frequently, until you see grill marks.
Return to bowl. Add a drizzle more olive oil, a dash of salt and juice from the other 1/2 lemon. Toss and serve.
