“Have you ever had Greek potatoes?!” my Greek friend once asked me, excitedly, to which I immediately and nonverbally responded with an eye roll. Not that I didn’t believe they were good. But, you see…my Greek friend always waxes poetic about anything Greek as being better than anything else. Paint? Not as good as Greek paint! You get the idea. But, he explained them to me, and I had never had them. So, I finally got to making them last week and they are, in fact, very good. Better than duck-fat roasted? No, but very good with a crispy exterior, soft interior, a kiss of lemon and garlic as well as herby to boot!
Greek Potatoes
⅓ cup extra-virgin olive oil + 2 tbsp separated
⅓ cup chicken stock
¼ cup freshly squeezed lemon juice (from 1 lemon)
1 tbsp Kosher salt
2 lbs Yukon gold potatoes
3 cloves garlic, minced
2 tsp dried oregano
Fresh parsley, minced
Preheat the oven to 450.
In a large bowl, combine the oil, stock, lemon juice and salt. Whisk until emulsified and reserve.
Peel, halve, then cut the potatoes into wedges. Drop them into the bowl with the liquid ingredients and mix well to coat.
Place the potatoes on a baking sheet and cover with the remaining juices from the bowl.
Roast for 26 minutes, flipping halfway through, until the potato exterior is beginning to brown.
Meanwhile, in a nonstick skillet, cook the garlic in 2 tbsp olive oil over medium-low heat until very soft and golden, a few minutes. Place into the emptied large bowl along with the oregano.
Once the potatoes have cooked for 26 minutes, remove them from the tray and place in the bowl and stir well to combine and coat with teh garlic and herbs.
Place back on the baking sheet and continue to cook for another 5-10 minutes until crisped on the exterior. Serve, sprinkling with some fresh minced parsley.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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