My dad's classic Greek roasted potatoes are the perfect side dish — and so easy to make

• My dad has been making his Greek roasted potatoes for as long as I can remember.

• The classic Greek dish adds a delicious twist by flavoring the potatoes with lemon and oregano.

• My dad's recipe is super easy, and the potatoes have always been a huge hit at dinner parties.

Both my parents hail from Thessaloniki, Greece, and a love and appreciation of food run deep through our roots. My dad's father was a pastry chef, while my mom's grandfathers made cheese and honey.

My dad started teaching me his recipes during the pandemic, showing me how to make everything from his delicious pastitsio — which I swear is better than lasagna — to the comforting avgolemono soup I always ate when I was sick as a kid.

Greek roasted potatoes were also a fixture at our dinner table, offering a light and bright side dish that paired perfectly with roast chicken.

They're creamy, comforting, and delicious. Here's how to make them.

My dad's Greek roasted potatoes only need a few ingredients.

To make the potatoes at home, you'll need:

• 3 or 4 large potatoes, each about 6 to 7 inches long

• 1 lemon

• 4 tablespoons butter (? stick)

• 1 tablespoon dried oregano

• ? tablespoon salt

• Freshly ground black pepper

And the recipe takes very little prep.

To begin, peel the potatoes and wash them.

After the potatoes have been cleaned, it's time to cut them.

My dad has a quick technique for chopping the potatoes.

First, cut the potato in half lengthwise and slice off the two round ends on each half. Then, slice down the middle of each half again.

Cut across the potato to get equal pieces, each around ? of an inch.

Then, throw your potato pieces in a dish.

My dad used this 4-quart baking dish to make a large batch of potatoes for a recent dinner party.

We had plenty of potatoes for seven people, plus leftovers for the next day.

Pour about half a cup of water over the potatoes.

The water helps prevent the potatoes from sticking to the pan. My dad recommends pouring just enough water to form a small layer at the bottom.

If you want an extra burst of flavor, my dad recommends swapping water for chicken broth instead.

Then, squeeze some fresh lemon juice and pour it over your potatoes.

You'll want to squeeze at least one lemon for your pan of potatoes, although you can always add more if you really love the flavor.

And don't forget to season them and add butter!

Sprinkle your salt, pepper, and oregano evenly on the potatoes, then add your butter right on top.

Let the potatoes take their time in the oven.

My dad typically bakes his potatoes on the convection-roast setting of our oven for about an hour and a half at 360 degrees Fahrenheit. This timing and temperature will also work if you want to cook a roast chicken with your potatoes in the same pan.

We also tested this recipe on the regular bake setting, in case your oven doesn't have convection roast, and found that it took about two hours and 15 minutes to finish the potatoes.

If you bake your potatoes on the convection-roast setting, my dad recommends flipping them once, around the one-hour mark. This will help stop the tops from burning.

If you cook them on the regular setting, there's no need for any flipping. Just let those potatoes bake and wait for your kitchen to smell delicious.

Check on your potatoes every 30 minutes.

If they're looking a little dry, my dad recommends adding more water to the pan.

Your potatoes should come out looking crispy and golden.

If you're making these potatoes for a big dinner, you can easily cook them ahead of time. My dad recommends throwing them in the oven at 340 degrees Fahrenheit for a few minutes to warm them before serving.

Throw a little more lemon or oregano on top if you wish. Then dig in!

I've made many variations of potatoes, including Emily Blunt's English roasted potatoes. But nothing beats the potatoes I grew up with.

My dad's Greek roasted potatoes look beautiful on the plate and have such a great flavor. The seasoning adds some depth, while the lemon brightens everything up without overwhelming your palate.

Plus, they're cooked perfectly — crispy on the outside but soft and fluffy on the inside. And you can't beat how easy and foolproof this recipe is.

I served my dad's potatoes at a dinner party, and everyone quickly went for seconds. My best friend Nausheen even declared they were the best potatoes she'd ever had.

My dad's roasted potatoes are perfect for a family meal, a big dinner party, or when you just need a taste of Greece.

My dad has been making these roasted potatoes for as long as I can remember, and he grew up with them as well.

"We always had these roasted potatoes with chicken," he told me. "It's a traditional Sunday meal in Greece."

Whether they're for the holidays or just a nice meal around the dinner table, roasted potatoes can remind so many people of home. So, I hope this recipe is the perfect excuse to get together with family or friends.

And if you're looking for a perfect Greek dessert, my dad's baklava shouldn't be missed.

Read the original article on Business Insider