For our second Easter dinner of the day we kept it more traditional (the first was at a casino buffet in Boonville, MO – nothing like gambling on a religious holiday!)

I’ve been doing some reading on the solstice’s and eating eggs (no shocker) is a very ancient  way of celebrating the coming of Spring. On the menu: Mazto Eggs (One of our favorites. They involve damp Matzo crackers, eggs, and butter– really they’re good), Lemony Potatoes, Salad with snap peas and strawberries, Crescent rolls, Water and Diet Coke. No wine tonight, not for religious reasons, but more digestive (note casino comment).

I LOVE these Lemony Potatoes and they are so easy to make. Full of garlic, spicy tomato and lemon tart they are perfect with eggs. Mom, Lynley, and Dad have all had this meal. A long time ago, Dad asked for the recipe for the potatoes and now I can finally pass it on…I’m so slow about that.

BEFORE:

AFTER:

Once again dinner was running a little late, so it was sofa city  (Dang PBS doesn’t rerun Upstairs Downstairs or put it on our cable In-demand. Quaint and  just like the old-fashioned TV of my childhood). John and I mostly discussed whether or not this was the last week of Upstairs Downstairs and the dramatic plot development { SPOILER ALERT } involving knitting. Oh, the British, so subtle, just like Matzo eggs.

Here you go, Dad!

Recipe:

Lemony Potatoes

2 1/2 lbs Russet potatoes (medium to small potatoes work best)
1/3 C olive oil
6 cloves garlic, chopped finely
1/2 C freshly squeezed lemon juice
1 C vegetable broth
2 tsp dried oregano
2 tsp salt
1 tsp tomato paste
Freshly ground black pepper
Chopped fresh parsley (optional)

DIRECTIONS

Preheat the oven to 375 degrees. Peel the potatoes, slice in half lengthwise, and slice each half into wedges no more then 3/4″ thick.

In a large, deep baking pan or casserole dish (at least 10 17-inches or bigger), combine the olive oil, garlic, lemon juice, vegetable broth, oregano, salt, and tomato paste. Add the peeled, sliced potatoes. Sprinkle with freshly ground pepper and toss the potatoes to cover with the sauce. Cover the pan tightly with foil (or use lid of casserole dish), place in the oven, and bake for 30-35 minutes until the potatoes are almost done. Several times during the baking process, remove the pan from the oven, uncover, stir the potatoes, place the cover back, and return the pan to the oven.

Uncover the pan one last time, stir the potatoes again, and bake, uncovered, for an additional 15-20 minutes, until most of the sauce has evaporated and some of the potatoes have just started to brown on their edges. Sprinkle with chopped fresh parsley and/or more dried oregano before serving.