Recipe Roasted Greek Potatoes
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To achieve just the right texture first the greek potatoes are baked covered for 40 minutes or so in plenty of liquid olive oil lemon juice and both.
Recipe roasted greek potatoes. Slice baby potatoes in half quartering any unusually large ones then place into a bowl of cold water. The roasting time is approximate to the size of the potatoes. Let potatoes soak about 30 minutes changing the water if it becomes really cloudy.
2 fill a pot with water add the potatoes and a generous amount of salt bring to a boil simmer until the potatoes are about 1 4 of the way cooked drain well don t panic if some of the potatoes break as you drain them that s a good thing then place them in a 9x13 roasting pan. Preheat oven to 350 degrees f 175 degrees c. Spread potato wedges in a single layer in a 2 inch deep pan.
Pour the olive oil mixture over the potatoes. Drizzle olive oil and lemon juice over the wedges and toss to coat. Then give them a shake toss and roast 15 20 minutes more.
Toss potatoes in a roasting pan with olive oil garlic 2 teaspoons salt pepper oregano and lemon. They are lemony with just the right balance of garlic and oregano. In a small bowl mix olive oil water garlic lemon juice thyme rosemary bouillon cubes and pepper.
As they are covered the potatoes tenderize as they absorb steam and take in the perfectly flavored liquid. Season potatoes with salt oregano and black pepper. Pour chicken broth over the potatoes.
When a nice golden brown crust has formed on the potatoes give them a stir to bring the white underside up season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. Arrange potatoes evenly in the bottom of a medium baking dish. Place extra large baking sheet in oven on the middle rack.
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