This is a Greek recipe, lemony potatoes crowned with feta cheese. You really need to use a large baking vessel here, so you can get a bit of crust on the potatoes. I first made it with a smaller baking dish and the liquid did not all evaporate. It was still good, but it didn’t have that oven-roasted potato taste and consistency.

1/4 c lemon juice
3 – 4 c crosswise sliced potatoes (Russets if you have them)
1 T vegetable oil
4 t chopped fresh oregano or savory or sage; or 2 t dried herb
2 t lemon zest
3 minced garlic cloves
1 t salt
1 c hot stock or broth or water
1 c crumbled feta cheese (blue cheese is really good here, too)

1. Preheat oven to 450ºF. Grease a 9″ x 13″ baking dish.

2. Put lemon juice in a large, nonreactive bowl. As you slice the potatoes, put them into the lemon juice. This will prevent browning while you slice. Add the vegetable oil, herb, zest, garlic, and salt. Combine well. Layer slices in baking vessel. Pour the one cup of hot liquid over potatoes.

3. Bake, uncovered, until most of the liquid has evaporated and the potatoes are tender, about 30 minutes. Sprinkle with crumbled feta and bake another 15 minutes.