Ladies and gentlemen, start your engines preheat your ovens.
From the time it takes you to read this article, peel some potatoes and dress them with olive oil, lemon juice and herbs, you’re going have some spuds in the oven and it less than hour, those crispy, golden-brown potatoes you love and enjoy at your Greek friend’s home or favourite Greek restaurant.
You know you love them, you crave them – you want them more than the main course. You adore that golden-brown colour, the edges just slightly burnt, crispy.
That smell of olive oil, lemon juice and herbs wafting from the oven and up to your nostrils. Yes, it’s those same Greek potatoes. How do they do it?
It’s almost embarrassing to even call it a recipe but here it goes…pre-heat your oven to 45oF, middle rack.
You want to use either Yukon Gold or Russet potatoes. They work best with Greek potatoes. You will also need some olive oil, lemon juice, salt and pepper and a splash of water.
Depending on your mood, you may want to toss some herbs into the mix. Being a Greek, our bias is towards dried oregano but thyme, marjoram or sage would also work. How about a blend like Herbs de Provence? If you’re using dry herbs, show some restraint and just add a teaspoon or two (max), as dry herbs can burn.
Another way to pep up your potatoes is to use chicken stock instead of salt and water. Often times, chicken or vegetable bases also work wonderfully with Greek roasted potatoes.
If you’re really feeling fancy, try adding some spices, like paprika in to the mix. The possibilities are endless. What remains is the one constant…Greek roasted potatoes are blasted at 450F until crisp on the the ouside, that familiar golden-brown and a fluffy fork-tender inside.
Greek Roasted Potatoes
Yukon or Russet potatoes, peeled and cut into wedges
fresh lemon juice + equal part water
salt and pepper
some dried Greek oregano (other herb of choice)
Pre-heated 450F oven
- After you’ve peeled your potatoes and cut them into wedges, drizzle some olive oil, add the lemon juice and water and season with salt and pepper and the oregano.
- Toss to coat and have a quick taste of the liquid and adjust seasoning accordingly.
- Place in the pre-heated oven and roast (a full baking tray) for about 45 minutes or until golden-brown and fork-tender.
- Remove the potatoes from the oven and with a spatula, separate and lift the potatoes so that they don’t stick. Gently toss to coat the potatoes with the residual olive oil.
- Serve imediately with your main course.
Note: Do not overcrowd the roasting pan with potatoes. Overcrowding will steam your potatoes – not roast them. If they look too dense in the pan, move up to a larger pan.
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