GREEK STYLE LEMONY ROASTED POTATOES

Fun fact, did you know there are over 5000 different types of potatoes that exist on Earth?

When I was in my teens living in Toronto, I’ve tried ‘greek potatoes’ for the first time at a fast food court in a mall. You might be thinking; ‘really?… at a food court??’ I know I know, but I must admit, it tasted great at the time! I remember those potatoes being quite different than any other roasted potatoes I’ve tried. What makes them special was that they were cooked in a lemon broth which made them soft and creamy with a lot of lemony flavour. Many years later since then, I have not come across these potatoes until just recently! They are soft and moist on the inside and lightly crispy on the outside. Every time when I make them I become so nostalgic of my teenage years in Canada. So, I had to share with you one of my favourite potatoe dishes aside from french fries.

These potatoes are an excellent choice for your next dinner - hopefully when the lock down and social distancing comes to an end when we can have dinner with our family and friends! Trust me, you’ll love it too especially if you serve it with my Tzatziki recipe!

I hope you enjoy!

-Ari Yori

GREEK STYLE LEMONY ROASTED POTATOES RECIPE

prep time: 15 minutes

cook time: 1 hour

portion: 5 servings

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INGREDIENTS

5 baking potatoes, peeled and sliced into wedges (mehligkochende Kartoffeln)

8 garlic, finely minced or pressed

3 tbsp parmesan, grated (optional, but highly recommended!)

juice of 1 large lemon

1 1/2 cup vegetable or chicken broth

4 tbsp extra virgin olive oil

handful of parsley leaves, chopped

1 tsp dried rosemary

1 tsp dried oregano

1.5 tsp paprika

1 tsp salt

1 tsp black pepper

DIRECTIONS

1. Preheat the oven to 400°F/225°C.

2. In a small bowl, combine dried rosemary, oregano, paprika, salt and pepper. Set it aside.

3. In another bowl or a measuring cup, combine olive oil, broth, lemon juice, and garlic. Set it aside.

4. Place the potato wedges (all evenly sized) into your baking form and sprinkle all of the spice mixture you set aside. With your hands, mix the potatoes and the spices together until they are evenly coated. Then arrange the potatoes in the baking form so they do not sit on top of each other in order for them to cook evenly.

5. Pour in the lemon broth mixture into the baking tray all over the potatoes. The potatoes will be submerged about more than half of the way.

6. Cover with aluminium foil and bake in the oven for 40 minutes.

7. Remove the aluminium foil and change the oven settings to broil and broil the potatoes uncovered for 10-15 minutes. During this time, your potatoes will become crispy and at least half of the liquid will be evaporated. Depending how powerful your oven is, watch carefully that you do not burn the potatoes while it is broiling.

8. Before removing it out of the oven, press a knife through the potatoes to make sure it is all the way cooked through. Sprinkle the grated parmesan evenly over the potatoes and place it back into the oven for couple of minutes until it melts and becomes slightly crispy.

9. Remove it from the oven and generously garnish with chopped parsley. You can serve it with my favourite Tzatziki dip!