Preheat your oven to 400F (200C).
Peel the potatoes, leave the smaller potatoes whole and cut the bigger ones in half (or even in three). Make sure all potatoes end up similary sized. Give them a good wash.
Give one of the lemons a wash also. We’ll be using its zest.
The zest is where all the flavor is, so grab a bowl and grate it. Make sure you don’t grate too far because the white pithy stuff underneath the yellow zest can be very bitter. Also add the juice of both lemons.
Get 4 tbsp oil, a really, really good pinch of black pepper, 1/4 to 1/2 tsp salt (no more than this), a heaping tsp oregano and 3 garlic cloves in there (grated or chopped of course). Oficially you’re supposed to use Greek oregano but well, I don’t have any, so this will have to do.
Now pour in 1/3 cup of chicken broth. Mix well.
Transfer the potatoes to a baking dish.
Now pour the dressing on top and dig your hands in there, toss everything around to coat all the potatoes.
Sprinkle a royal amount of coarse sea salt and some dried parsley on top. The sea salt will give a great crunch after they’re baked, the parsley just makes it look pretty.
Sprinkle a little paprika on top of potoatoes.
Put them in a preheated oven for 30 minutes, take them out, flip them over and put them back in for another 20 minutes. Check for readiness.
Originally Submitted
7/26/2012
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