At IHCC we're encouraged to eat more citrus this week, so I went for this easy and very tasty potato dish.
Adapted from Griechenland in meiner Küche / Food from many Greek Kitchens by Tessa Kiros
1 kg potatoes, peeled
juice of 1 lemon
6 Tbsp olive oil
salt and pepper
1 heaped tsp dried oregano
Preheat the oven to 180°C. Cut the potatoes into about 1/4-inch slices. Put the slices into an oven-proof casserole and drizzle with the oil and lemon juice. Sprinkle with salt, pepper and oregano. Add 500 ml water to the casserole without washing the spices off the potatoes. Put into the oven for about 90 minutes until very tender and nicely browned.