Great Greek Lunch on a Sunny Sunday Afternoon in Astoria, Queens

This Sunday, I took the N MTA line to Astoria to have lunch at a friend's recommanded Greek family style small restaurant, Agnanti... Very good choice indeed with a quiet terrasse, nothing to compare to the ones on Broadway in front of the Lincoln Center... Relax and laid back service, very decent Merlot home wine carafe (could be chiller though, the way I like...), everything prepared in the simplest way to respect the flavor of the ingredients : tomato tasting like tomato, olive tasting olive, etc... That's obvious but not so common  in cheap restaurants in New York...

I discovered the Greek lemon potatoes (recipe below) and this Ntakos salad, from Crete. 

Ingredients (6 servings)

• 3 lbs yukon gold potatoes or 3 lbs other waxy potatoes, peeled
• 120 ml (1/2 cup) fresh squeezed lemon juice
• 70 ml (1/3 cup) olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 430 ml (1.8 cup) chicken stock or 2 cups lamb stock

Procedure

• Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
• Let them stand in water while preparing sauce.
• Combine all other ingredients in a gallon size"zipper" bag, and shake to combine.
• Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours.
• Preheat oven to 400 degrees.
• Put the potatoes and marinade in a large casserole.
• Roast for 1hr 10min, turning occasionally.
• You can put these under the broiler for 5 minutes to crisp them up if you prefer.