Thursday, March 15, 2012
Hubs and I usually enjoy a spit-cooked lamb sandwich with a side of Greek Potatoes.
Since the festival is held in the fall, I had to figure out how to make the Greek Potatoes at home...because who wants to enjoy Greek Potatoes only once a year? Not me, that's for sure!
I made many attempts to recreate the potatoes at home and mostly ended up with pretty good, lemony roasted potatoes. These were not the potatoes of the festival, which were caramelized and slightly sticky.
After a ton of experimenting, seeking out recipes and trial and error I discovered the secret to the Greek Potatoes: Water. Yep. I always simply roasted them with olive oil and lemon juice, but adding water (more than I would think you'd want to add) does the trick.
These are wonderful served with roasted chicken, but they're also great alongside almost anything you pull off the grill...especially steak, lamb chops or chicken breasts.
4 fairly large potatoes or 5 smaller potatoes
¼ cup olive oil
¼ cup fresh lemon juice
¾ cup water
2 teaspoons minced fresh garlic, about 2 large cloves
1 tablespoon dried oregano
Sea salt and freshly ground black pepper, to taste
Preheat oven to 400 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside. Scrub potatoes and cut each potato into large wedges. Place in baking dish. Combine olive oil, lemon juice, ½ cup of water, garlic and oregano in a bowl and pour over the potatoes. Toss, sprinkle with salt and pepper and bake for 40 minutes.
Remove from the oven and then turn the potatoes over. Add remaining ¼ cup of water to the pan, sprinkle lightly with salt and pepper and a bit of oregano and bake for another 40 minutes, until potatoes are tender. Makes 4-6 servings.