GREEK LEMON POTATOES
it could sound loopy, but I grew up consuming potatoes each day! I bet within the place I grew up in potatoes that as traditional now Pati as rice is an Asian usa. If we don't eat potatoes for dinner, we positive have them either for lunch or breakfast. And otherwise you watched they're collectively specific, potatoes can be served for each meal. in my opinion, I regularly contemplate about coming from a potato nation, which my husband constantly finds humorous.
therefore, operating with potatoes and creating recipes that remind my teens like song in my ears. The Greek lemon potato become one of the dishes that I continually ordered on the Greek eating place. i've been to Greece commonly and i have never ignored this Greek potato. As a be counted of truth, I have a tendency to price a restaurant with the exceptional in their foremost lemon potato checks.
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| GREEK LEMON POTATOES |
They should be very flavorful, and smooth inside with a piece crunchy edges. This recipe is one staple of Greek delicacies and that they can be found on any table for each holidays and weekdays isn't vital.
however after I write this submit, we method Easter and this recipe could be so as to have visible the table vacation recipe where the writer is determined to make the Greek style of potatoes very crispy, however frankly, it isn't their nature. they're cooked for lengthy intervals of time in liquids made from broth, olive oil, lemon juice, and aromatics and they usually soak them all. they will be crispy on the edge on the give up of the roasting, but it truly is it.
INGREDIENTS:
- 6-7 Russet Idaho® Potatoes medium size, peeled, cut lengthwise in halves or quarters
- 1 1/2 cups Chicken Broth see Recipe Tip below
- 1/2 cup Extra Virgin Olive Oil
- 1/3 cup Lemon Juice freshly squeezed
- 3 cloves Garlic minced
- 1 tablespoon Dry Oregano
- 1 tablespoon Semolina
- Salt to taste
INSTRUCTIONS:
- Preheat your oven to 400°F.
- Peel and cut your Idaho® Potatoes into halves or quarters. Place them into the "9X13" baking dish.
- Combine Chicken Broth, Olive Oil, Lemon Juice, Garlic, and Oregano (now would be the time to check for the saltiness of your liquid). Keep in mind, this is the liquid in which the potatoes will cook and they'll soak in all these flavors, so it needs to be well seasoned. If you taste it and it is too bland, then add more salt.
- Add Semolina to the liquid, mix it well and then pour it over the potatoes. Cover the potatoes with the foil and roast for 40 minutes.
- Remove from the oven, take off the foil, mix the potatoes and put them back into the oven, uncovered for 20-30 minutes, until most of the liquid has evaporated and the edges are slightly crispy.
- Remove potatoes from the oven, and let them cool off slightly before serving. You may garnish some parsley and some fresh lemon slices for an extra touch. Serve them on your Easter table and I swear they'll have no competition!