Greek Lemon Potatoes

There are thousands of delicious ways to prepare potatoes, but some recipes rise to the top. This is one of them. These lemon potatoes are tangy, lemony goodness. While they're great as a side, you may wind up eating them for your main course. Pairs with all kinds of proteins, or veggies.

Ingredients:

5 medium to large size yellow potatoes, peeled and cut into wedges
3 lemons - juice of 3, and the zest of 1
1 large yellow onion, cut lengthwise
2 cloves of garlic, minced
1 tablespoon of whole dry oregano, 1 teaspoon if ground
1 teaspoon of vegetable bouillon
1/2 cup of hot water
Good quality olive oil
Salt and pepper
Cilantro for decoration

Preparation:

1. To a large sauté pan, on medium heat, drizzle some olive oil.

2. When hot, add garlic, 1/2 tablespoon of oregano and bouillon. Mix well then add water. Make sure that the bouillon has completely diluted into the water.

3. Next, add the potatoes and a little more than a pinch of salt. Allow the potatoes to brown on both sides and toss them around carefully with out breaking.

4. After 5 to 7 minutes, add the lemon juice, zest, remaining oregano and another drizzle of olive oil. Make sure all the potatoes and onions are evenly covered with the juices and oil. Lower the heat to medium-low and cover the pan halfway with a lid, allowing the vapors to be released. The potatoes are done when you can insert a fork through them without any resistance, about 25 minutes.

For up to 3 people.