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Very Veggie Pesach 2024: Greek Lemon Potatoes

Yes, I know, this is a very last minute recipe, but it's a nice side dish and all of the ingredients are easy to find! This a traditional Greek side dish. It takes some time to make it but it's easy to make and is totally worth it. And it's vegan and gluten-free, so it should work for everybody! Unless, of course, you're allergic to garlic, and yes, I know someone with that allergy. Tragic...

Ingredients

  • 2.5 pounds potatoes (preferably yellow potatoes or Yukon Gold)
  • 1.5 cups water
  • 1/2 cup Extra Virgin Olive Oil
  • 1/3 cup lemon juice
  • 5 cloves garlic, pressed
  • 2 tsp. Kosher Salt
  • handful of parsley, finely chopped

Kashrut Notes

  • Fresh produce is not a problem for Passover, which covers the potatoes, garlic, parsley and lemon juice if you're squeezing your own. If you don't want to squeeze your own lemon juice, Realemon brand is kosher for Passover without any need for special certification.
  • Extra Virgin Olive Oil is kosher for Passover without any special certification as long as it doesn't have any additives or flavorings
  • Kosher salt is a coarse-grained salt traditionally used to remove blood from meat, but it's also a very popular kind of salt for chefs, like sea salt. For Passover purposes, Kosher Salt is ideal for Passover because it never has iodine, which is the main Passover problem for salt. Morton's brand and Diamond Crystal brand, the two most popular brands of Kosher Salt, are certified Kosher for Passover year-round!
And that covers all of the ingredients! Nothing requires any special certification, making this no problem for Passover!

Preparation

  • Preheat oven to 400 degrees
  • Peel the potatoes and cut into wedges, usually by cutting in quarters lengthwise
  • Mix the all of the other ingredients except the parsley and pour them into a 9 x 13 baking dish deep enough to hold the liquid with the potatoes
  • Put the potatoes in the dish and stir them around to coat them with the liquid as much as possible
  • Put the dish in the oven and cook for about an hour, stirring once or twice to make sure there is liquid on all parts of of all of the potatoes
  • Stir one last time, then change the oven over to Broil and let the potatoes broil for about 5 minutes, until they start to get brown and crispy
  • Take out of the oven and sprinkle the top with the chopped parsley
You can serve the potatoes straight from the baking dish or pour them onto a platter and drizzle the remaining liquid over the top before sprinkling on the parsley.

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