The potatoes are sliced and then seasoned with salt and olive oil and stuffed with lemon slices and fresh oregano. They sit on a bed of sliced Vidalia onions. We roast the potatoes covered in the oven at 400°F for 45 minutes until they are tender and the onions are melting, uncover them and broil until they are brown and crisp. The lemon chars and the potatoes caramelize on top. The onions are incredibly sweet and soft and the sliced potatoes become creamy and tender. They are delicious, practically a meal on their own, and the best part is that this is a technique with infinite variations. Imagine garlic and thyme, rosemary and sliced sweet fennel bulbs, jalapeno and basil, bacon and celery, and on and on...
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