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Wednesday, April 16, 2008

Patates Lemonates… Lemon Potatoes


Greek Lemon Potatoes fresh out of the oven…

I thought I might share my all-time favourite recipe for perfect Lemon Potatoes. This dish is simple to make and simply delicious! You can serve it as an accompaniment to a wide variety of meat or vegetable mains, or you can eat it on its own with a salad and a generous piece of real Greek feta cheese. And if you have some fresh crusty white bread handy you can use it to wipe up the excess lemon oil straight from the pan…

As for the potatoes, I use (and recommend you use) the Yukon Gold variety as their yellow flesh bakes in and absorbs the lemon juice and olive oil wonderfully well, and yet they retain a nice cruchiness around the edges. When I'm in Greece, I only use Arcadian potatoes. The oregano has to be Greek, and only the highest quality Greek extra virgin olive oil will do.

Now, follow my directions to the letter and you will enjoy a pan of perfect lemon potatoes!

Recipe:

2.5 lbs. (1 kg.) potatoes washed and peeled.
Juice from 2 lemons
1 tbsp. (15 ml.) finely shredded lemon rind
¾ cup (175 ml.) Greek extra virgin olive oil
1 heaping tablespoon (15 ml.) dried wild Greek oregano
Salt and pepper


1. Preheat oven to 375° F. (190° C.)
2. Cut the potatoes into thin wedges, slightly bigger than fries but not too big as you want them to cook through and crisp slightly on the outside.
3. Spray or sprinkle some olive oil to coat the bottom and sides of a deep-walled medium sized baking pan (I prefer using a stone bakeware pan and would recommend it if you have one handy).
4. Spread the potato slices out evenly across the bottom of the pan and liberally sprinkle salt and fresh ground pepper overtop.
5. Add enough water to the pan to almost but not quite cover the bottom layer of potatoes, then add the lemon juice and lemon rind and using your hands give the potatoes a good mixing in the pan to ensuring an even soaking and to help spread the salt, pepper and lemon zest.
6. Pour the rest of the olive oil overtop of the potatoes making sure to try and cover all of them, then sprinkle the oregano over everything and place the pan into the oven for approx. 50 minutes. When the potatoes are visibly crisping at the edges it is time to either remove the pan or turn the oven off. NOTE: make sure to give the potatoes a good mixing at the halfway mark, say after 25 minutes or so, to guarantee a thorough and even baking.

Makes 2-4 servings, depending on whether they will be served as a side or on their own.

These perfect lemon potatoes are sure to be a hit!

Kali Orexi! (Bon Appetit)


Sam Sotiropoulos
Greek Gourmand
http://www.greekgourmand.com

Copyright © 2008, Sam Sotiropoulos. All Rights Reserved.

16 comments:

Peter M said...

Sam, a standard for every Greek household and no one ever tires of it...it's almost as popular (if not) as the Greek salad internationally.

From the "tapsi" you're using, that recipe would be for just two! lol

Sam Sotiropoulos said...

Yes Peter, two servings if that's all you're going to eat, four servings if you are having it as a side...

AMY VIG said...

Wow Sam, these sound SO good. I bet the lemon makes it really fresh.

I've tagged you for a little game, Six Word Memoir. If you feel like playing, check out my post:
http://www.deliciousbynature.com/2008/04/yay.html

aurora said...

I am going to try this recipe. I have tried many in the past and they haven't turned out so great.

I see that you added water- I think that may be the key. My potatoes would never cook.

These sounds like they may be as good as Yiayia's! [did I just say that out loud?]

Ivy said...

They look delicious. You reminded me that I have prepared a recipe from Cyprus with potatoes which I have not posted yet.

Helene said...

Thanks for sharing that recipe. I just love Greek potatoes.

MrOrph said...

Sam, this looks like yet another tasty way to make my favorite food, potatoes.

I'll be giving this one a try for sure.

Laurie Constantino said...

The ultimate comfort food - I don't know anyone who doesn't like these potatoes. When I did the interviews for my book, a guy I interviewed insisted that you can improve the flavor of pototoes if you soak them in salted lemon water for an hour before cooking. I'm not sure if it really makes a difference because I'm so happy about eating these potatotes I can never remember to analyze my response.

jj said...

I've never had potatoes prepared quite like this, these sound wonderful. I love Greek food and through friend at our local Greek church I've been fortunate enough to have the opportunity to taste many pastries, which are the most heavenly I've ever eaten! And of course the ever-popular Gyro.

cj said...

What a lovely and simple dish. I like the way many Greek foods combine just a few excellent flavors to the benefit of all-- no unnecessary overload. It seems so many cooks nowadays try to make food taste unrecognizeable.

I am preparing these tonight for supper! I managed to secure some Yukon gold potatoes, but sadly, good Greek oregano is not to be found. I will mix what oregano I have with some fresh parsley if it won't offend you too much. :)

Sam Sotiropoulos said...

cj - I would not use parsley on the potatoes... Use whatever oregano you have on hand, but not the parsley as it will change the flavour altogether... perhaps you can use the parsley as a garnish if you must, but please don't cook the potatoes with the parsley. :-)

cj said...

Okay, you've talked me out of it. I will behave myself and not use the parsley. :)

grey eyes said...

my mom sautees the potato wedges first before putting them in the pan. makes the "edges" extra brown and crispy. yum!

-athena

Sydney said...

This recipe is 100% perfect! We had them tonight with grilled boneless lamb, fresh tzatziki and of course... a beautiful Greek Salad with Arahova Feta imported from Greece.... your Potatoe recipe was all the talk tonight! Thank you for posting

Sydney said...

Your Potatoe recipe was 100% perfect! We had them with grilled lamb, homemade tzatziki, grilled pita, and of course a huge Greek salad with Arahova Feta imported from Greece. Your recipe was all the talk tonight at dinner. Thanks for posting and sharing it :D

Meredith P said...

I have been looking for a good recipe to mimic the potatoes at my local Greek restaurant. Can't wait to try these!