What is one of the best meals you’ve had for breakfast? There are some people who can’t even wake up in time to eat in the morning, and then there are the rest of us who cannot start the day without at least something in our belly. We both have to eat in the morning, whether it be a Tuesday morning before work or a Sunday morning after an evening of tequila shots. It must be done. Now, we do not live together, so the first meal of the day is rarely shared, and we both have our own preferences for food anyways. But everyone likes potatoes right? Here is a side dish that would fit right on the side of either one of our breakfast plates.
There is a little Greek flavor going on with these potatoes. The lemon, oregano and garlic are three prime ingredients that make it so. If you really wanted to take it to the land of Greece, perhaps you’d add a bit of black pepper and marjoram. In fact, you could just make your own Greek seasoning, which is sold in various grocery stores or online markets. It is a mix of traditional spices that work for lamb, chicken, beef, fish and…potatoes. Potatoes are a blank canvas, so you can dress them up with almost anything and enjoy the final dish.
Lemon and Herb Potatoes – Serves 6
6 large red potatoes, cubed
1 medium yellow onion, chopped
4 cloves garlic, sliced
Zest and juice of 3 lemons
3 tablespoons fresh oregano, chopped and divided
3 tablespoons fresh dill, chopped and divided
1/4 cup fresh parsley, chopped and divided
1. Drizzle olive oil in a wide, deep skillet over medium high heat. When hot, add potatoes and onions and cook for about 10 minutes or until they begin to soften slightly. Stir occasionally to prevent sticking.
2. Add lemon juice, zest and half of the oregano, dill and parsley. Cover and cook for another 20-25 minutes or until potatoes brown on all sides. Stir as needed and add more olive oil if potatoes begin to stick.
3. Remove from heat and toss with remaining herbs and season with kosher salt as desired.
Click HERE for the printable recipe.
Other recipes you may enjoy...
Don’t Say No to Risotto
Exhausting the Options
Roasted Carrot and Quinoa Salad
What’s the Curry?
Reinventing a Summer Classic