Greek Lemon Roast Potatoes

Oven-roasted potatoes with lemon juice, olive oil, and garlic.

Ingredients
8 large potatoes
1/4 cup olive oil
water or stock
juice from 2 lemons
6-8 finely minced garlic cloves
1 tbsp oregano
1/2 tbsp rosemary
salt/pepper to taste*

Steps
1. Preheat your oven to 425F. Wash and chop potatoes in quarters or more, depending on their size. Add them to a baking tray and season them generously with oregano, rosemary, garlic, and salt/pepper.
2. Add lemon juice and olive oil, and give them a good toss in the baking tray so all the potatoes are coated evenly.
3. Add a bit of water (or stock) to the bottom of the baking tray to prevent the remaining liquids from burning to the baking tray. You should only use stock if you have it fresh and simmering on the stove, it doesn’t really make a huge difference if you use it instead of water, so don’t bother making or buying stock just for this.
4. Bake in preheated oven for 20 minutes, then take them out. Tilt the baking tray so all the liquids flow into a corner so you can spoon over (aka baste) the liquids at the bottom of the tray onto the potatoes to keep them moist. If your water levels have reduced too much, feel free to add more water and “deglaze” all the spices from the tray, then spoon it over the potatoes.
5. Add potatoes back into the oven for another 20 minutes. After 20 minutes take them out and evaluate: are they crispy enough? If not, turn on the broiler and broil them on high for 5-10 minutes until they’re to your liking, but keep a close eye on them and don’t let them burn!
6. Take them out and let them cool for 10 minutes before serving. Serve with chicken souvlaki, tzatziki sauce, rice pilaf and a Greek salad for a complete Greek dinner!

Notes:
*For 8 decently sized potatoes, 2 teaspoons of salt should do the trick. The most common mistake for roasted potatoes is undersalting them, but keep in mind that oversalting is worse because you can always add more later, but can never take away… Still, 2 teaspoons is a pretty safe bet.

Pretty hard to screw up, honestly. And if you do, don’t worry, I’ve screwed up something as simple as roast potatoes before too…

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About Chef Treble

Feed me weird things.

Posted on July 26, 2015, in Grain & Starch, Greek / Mediterranean, Snacks & Sides and tagged , , , , , . Bookmark the permalink. Leave a comment.

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