In reality a cut above the standard roasted potatoes! The particular issue approximately Greek Lemon Potatoes is that they are cooked in a heavily flavored lemon garlic broth so that they suck up all that flavor earlier than roasting to golden perfection. They’re entirely addictive!
Greek Lemon Potatoes
Welcome return to the final installment of GREEK WEEK!!! We started the week with Greek fowl marinated in the maximum tremendous yogurt marinade, served up a huge pan of homemade Greek Baklava on Wednesday and we’re finishing up the week with the whole lot anticipated Greek Lemon Potatoes!
We’re serving most of these with a side of sparkling Greek Salad and Tzatziki for dolloping (in the Greek fowl recipe) – and see right here for more Greek recipes.
Plate smashing is elective – but hundreds of garlic in everything isn’t!
allow’s be clean approximately one element up front:
These are not your usual roasted potatoes
Don’t get me incorrect. Throw spuds inside the oven drizzled with oil, salt, and pepper, and I’ll fortuitously munch my way thru them.
make an effort to observe some greater steps to make the crunchiest roast potatoes you’ve ever had, and it’s like any of my Christmases have come straight away. Thick, craggy crusts, flawlessly pro, fluffy insides.
but these roasted Greek Lemon Potatoes….
those are in contrast to any other roasted potato I’ve ever had due to the fact they’re flavored all of the ways thru. Flavored with all THIS ↓↓↓
How I cut potatoes for this recipe
We want chunky pieces for this recipe so that they hold up to the especially lengthy cooking time. I reduce medium potatoes into 3 portions, as pictured beneath, and large potatoes into quarters or thick wedges.
We want chunky pieces for this recipe so that they hold up to the especially lengthy cooking time. I reduce medium potatoes into 3 portions, as pictured beneath, and large potatoes into quarters or thick wedges.
HALF BRAISED, HALF ROASTED
The concept at the back of Greek Lemon Potatoes is that they’re braised in a lemon-garlic flavored broth so that they suck up all that flavor, then you continue roasting them until the liquid evaporates, leaving in the back just the oil to roast the potatoes until golden.
The concept sounds smooth and sufficient, however definitely, it’s quite elaborate to do in one pan. I swear, it’s scientifically impossible to roast potatoes till golden without the garlic burning. It’s one or the opposite – golden garlic or golden potatoes (until, as I do with my Herb Roasted Potatoes, you add the garlic midway through cooking).
additionally, I stored finishing up with burnt ridges on the potato from the lemon juice and broth that caramelizes on the bottom of the pan, and a disappointing lack of golden crusts promised by way of recipes I used.
After, three, 5, and seven attempts, I threw every recipe I study out the window (actually) and settled on a less difficult, much less volatile manner of making Greek Lemon Potatoes so they come out as golden as possible: Braise in one pan to suck up flavor, switch to a tray to bake till golden, drizzled with the flavored oil from Pan 1.
How to make Greek Lemon Potatoes (my safer way)
You could bypass the transference step if you want. however just take note that you’ll need to maintain a first-rate close eye on the potatoes and that they gained’t be as golden as you see in those photographs, you’ll In all likelihood grow to be with thin dark burnt ridges and the garlic with burn (gee, I’m making this sound appetizing!)
In the interest of total transparency …
Because I hate recipes that lie, I need to be 100% clean about expectancies: these aren’t the crispiest roast potatoes in the world. I think it’s scientifically not possible to get seriously crispy roast potatoes when they’ve been submerged in all that lemon and broth (accept as true with me, I tried my heart out!).
So if seriously crunchy potatoes are what you are after – and I’m speakme severely thick crunchy crust and they live crisp for a while – use this recipe: Duck fat Potatoes or in reality Crunchy Roast Potatoes.
however these Greek Lemon Potatoes do have great crispy edges and a few crispy surfaces (see video and photos) anyways, you won’t omit the primary crunch factor because those have so much greater flavor than any other roasted potato.
It turned into certainly horrifying how much of these I used to be capable of consuming in a single sitting. I just couldn’t stop – they may be so darn good!!
