Greek Island Potatoes

From Vegetable Love by Barbara Kafka. Published by Artisan, a division of Workman Publishing, Inc., New York. © 2005 by Barbara Kafka. Used with permission.

Serves 5 as a side dish

If there are any of these addicting potato slices left over, they can be reheated in a single layer in a roasting pan in a 400 degree oven for 10 minutes, or until crisp again. I learned this at my friend Marilia Aisenstein's Greek island home.

• 3 pounds floury potatoes, peeled and cut into 1/3-inch slices (about 8 cups)
• 1-1/4 cups olive oil
• 3 tablespoons paprika
• 2 tablespoons dried oregano
• 2 tablespoons kosher salt
• Freshly ground black pepper to taste
• 3 tablespoons fresh lemon juice

Put one oven rack in the bottom position, another at the top. Preheat the oven to 350 degrees.

In a large bowl, combine the potatoes with the oil, paprika, oregano and salt, coating the potatoes thoroughly. Place in a single layer in a large roasting pan (or use two 17 x 12-inch pans and divide the potatoes evenly between the two). Cook for 30 minutes on the bottom rack.

Move the pans to the top rack and turn the heat to broil. Cook for 15 minutes, or until crispy and browned but not burned.

Remove the potatoes to a large platter. Sprinkle with the pepper and lemon juice while still hot. Let sit for 5 minutes and serve.