There are certain things that make an appearance on the Sunday lunch table every week, in some form or fashion, and potatoes are one of them. Roast Potatoes are an undeniable favourite and most of us are accustomed to them being crusty and crispy on the outside with fluffy insides. However, it is always exciting to try new ways of cooking familiar dishes and ingredients. I give you: Greek-style roast potatoes.
I say Greek-style because I did not use Olive oil or oregano which add signature notes of flavour to the potatoes. For me, it was more about the cooking technique and texture involved that make it deliciously different.
These potatoes combine two cooking techniques in the same dish – braising and roasting. They are braised in a bath of broth, oil, lemon juice, salt and herbs until the liquid is absorbed with just the herbed oil remaining. The herbed oil is then used to baste the potatoes and they continue to cook until they develop a rich golden colour kissed with toasty edges. The insides are soft, tender and full of flavour. It is a really lovely way to cook potatoes to accompany your Sunday roast or as a side dish to whatever you plan to cook up.
While Olive oil and dried/fresh oregano are the two usual ingredients used mainly for flavour, you can use any neutral oil and other herbs like rosemary or thyme. Instead of herbs, spices can be added – cumin (jeera), allspice, or spice blends that lend to savoury dishes. Tossing in a handful of whole cloves of garlic, peeled or unpeeled also add flavour to the potatoes and turn into sweet softness that mashes easily to accompany the potatoes.
These potatoes will quickly become one of your go-to potato dishes. Here’s how to make it.
GREEK-STYLE ROAST POTATOES
INGREDIENTS
3 pounds potatoes, peeled and quartered
1½ cups chicken or vegetable stock
⅓ – ½ cup neutral oil (vegetable, Canola etc)
¼ – ⅓ cup fresh lemon/lime juice
Whole garlic cloves, peeled/unpeeled (optional)
1 tablespoon fresh thyme leaves
Salt to taste
DIRECTIONS
Preheat the oven to 400 degrees with a rack in the middle of the oven.
Add potatoes to a roasting dish and toss well with the other ingredients.
Transfer to the oven and cook for 25 minutes. Turn potatoes and continue to cook for 25 to 30 minutes or until the potatoes are cooked through, the liquid has been absorbed and you are left with mainly the oil in the pan.
Remove pan from the oven, carefully tip the pan to one side and baste the potatoes with the oil drippings. Return the pan to the oven and let roast for 30 or minutes until the potatoes are deeply golden with browned edges.
Transfer potatoes to a serving dish. If you had added peeled garlic, add to the dish along with the potatoes, however, if you added the garlic unpeeled, remove skin before serving.
Review the notes below for added guidance:
If you want the potatoes to have the Greek signature flavour, use Olive oil and dried or fresh oregano.
Guyanese fine-thyme gives a flavour that’s close to oregano and is a good substitute.
Yukon gold, white or russet potatoes can be used for this recipe. Cut the potatoes into large chunks for extra thick wedges.
Use flavoured cubes to make the stock, if you do not have stock – chicken or vegetable. Read the packet instructions on how to combine the cubes with hot water to make stock.
I gave a range measurement for the oil and lemon/lime juice because I want you to adjust to suit your taste. To easily determine the taste to suit you, mix together the stock, lemon/lime juice, oil and salt, taste, and adjust as necessary.
Enjoy!
Cynthia
