- 3 yukon gold potatoes
- 1/4 cup extra virgin olive oil
- juice from 2 lemons
- 1 tsp chopped garlic
- a bit of salt and pepper.
With my oven at 425-450 (I was cooking the chicken souvlaki and pita at the same time), i put all the liquid and spice type things into my la creuset casserole dish and mixed, then added cleaned and chopped potatoes. I won't tell you how you should chop your potatoes. Long quarters, chubby quarters, halvies, you're wild girl and you do what you want! Just make sure you put them into that dish (or pan) and roast for about 40 minutes. I flipped mine once half way through.
Serve with the rest of your Greek fixin's including tzatziki and greek salad. Ideally whilst wearing stretchy pants.
Oh and be ready to smell a lot like garlic.