15-Minute Greek Potatoes

Modified from a recipe in The Global Kitchen, a cookbook which is veggie-friendly (no red meat, but lots of fish and chicken, alas) and a bit heavy on the fat. Appears here without permission.

  • 6 med potatoes, diced
  • 5-6 tblsp lemon juice, or juice from 2 lemons
  • 2 tblsp oregano
  • 1/2 onion, finely chopped (or sliced)
  • 3-4 cloves garlic, minced
  • 1 tblsp olive oil, or less
  • Boil potatoes in water just to cover til tender but not mushy (about 8 minutes once the water starts to boil. Drain; save stock later for soup. Mix remaining ingredients; pour over hot potatoes.

    Good hot or cold. The potatoes tend to drink up the marinade overnight--might even be better the next day.