Typically, when you order a souvlaki dinner it comes with salad, rice and Greek potatoes.

Greek potatoes have a delicious lemon flavor, and if they’re done well, they’ll be fork-tender on the inside and crispy on the outside. It’s an easy potato recipe to serve as a filling side dish to a Greek-themed meal.

Most Greek potato recipes I found online include fresh garlic, but according to my Greek friend, Natale, there’s no garlic in Greek potatoes. I can understand why, as the high heat of the oven would cause the garlic to burn and turn bitter.

To make these potatoes extra crispy, I’m using the same technique that I use for my breakfast home fries: Par-cook the potatoes in boiling water and finish them in the oven. Cooking the potatoes this way makes them super crispy and also allows you the option to start the recipe now and finish it later.

Greek Potatoes

Serves 4 to 6

2 pounds potatoes, peeled, and cut into wedges

1 1/2 teaspoons salt

1/3 cup extra virgin olive oil

1/3 cup lemon juice (about 2 lemons)

3 teaspoons dried oregano

1. Bring a large pot of water to a boil over high heat. Preheat oven to 450 F.

2. Add potatoes and 1 teaspoon salt. Boil for 8 minutes. Drain potatoes.

3. Whisk olive oil, lemon juice and 1/2 teaspoon salt in a baking dish large enough to hold the potatoes in one layer. Add potatoes, and gently toss in lemon mixture. Spread potatoes in an even layer and sprinkle with oregano.

4. Roast potatoes until crispy, turning halfway through, about 40 minutes.

Tasty tips

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)