The first time I took my future wife to Crete she fell in love with the lemon and herb potatoes in the oven that are so often served with lamb or pork chops. Achieving an authentic taste at home has taken me many years, but despite the lack of a wood-fired oven, and the quality of fresh ingredients available everywhere in Crete, I have finally managed to find a way to recreate them at home
The short version is to peel and chop the potatoes and then cover them with a mix of 150ml olive oil, 150ml lemon juice, salt, pepper, garlic, herbs and 1 litre of water. Seal the top of the dish with foil and cook at 190–200C for 3 — 4 hours.
The full version can be found on Open-Sauce-Recipes, one of our sister-sites