Lemon-roasted potatoes are a typical side dish in Greek cuisine, and you’ll find them made in many ways. Evangelia’s crunchy version comes with a robust and zesty flavor and will bake fast, as the pieces are small, approximately 2 fingers thick. It’s essential to pick a starchy type of potatoes, to obtain the perfect texture. We used the Cyprus variety, grown in red-clay soils, which is popular in Greece but might be hard to find elsewhere. Some equivalent varieties could be Russet, Maris Pipers, or Dutch Cream potatoes.
