There is a little Greek restaurant on my corner called Teddy's. These are their lemon potatoes. I promise you, the picture doesn't do them justice. Tender, herby and lemony, they are the perfect accompaniment to a large Greek Salad (my usual order). After the jump, I play recipe detective.I suspect they are prepared like this: Russet potatoes are peeled and cut into wedges. Place these in a 9x13-inch baking dish and douse with a generous amount of olive oil, lemon juice, and chicken broth. Sprinkle with dried oregano (and maybe thyme), salt and pepper. Cover and bake until tender, uncover and let the potatoes get a touch of color. I can't be sure of the exact measurements—I'll be working on it though so check back here in a bit for my own attempt.
Anybody out there have their own recipe for Greek-style lemon potatoes? We'd love to hear about it!