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Slow Roasted Greek Lemon Potatoes are a culinary delight. I have made a full batch of them before but, now there is only me, I cut the recipe in half and made a small batch just to see how they would turn out and they turned out beautifully.
Slow roasted Greek potatoes are a culinary delight, embodying the essence of Mediterranean cuisine with rich flavors of lemon, garlic and oregano. Not only are these potatoes a staple in Greek kitchens, but this is a beloved way of cooking potatoes worldwide. Delicious, comforting and aromatic.
The slow roasting cooking process involves roasting the potatoes, along with garlic, for a length of time at a lower temperature in a bath of olive oil, lemon juice and a savory stock. Because they cook slowly, the potatoes absorb many of the flavors and become melt-in-the mouth tender inside, whilst developing a slightly crisp and sticky exterior.
In short, the best of both worlds! You really can’t go wrong with these. The flavors are incredible. I adapted this delicious recipe from one I found on a blog called Sprinkles and Sprouts several years ago. This time I updated it further, cutting the recipe in half for the smaller family.
In all truth, the flavors are so good that I wished I had cooked the full amount. I think any leftovers would make a fabulous Potato Salad!
WHAT YOU NEED TO MAKE EASY SLOW ROASTED GREEK POTATOES
Just a few simple good quality ingredients. Done properly in the most delicious manner. Quality ingredients really do speak for themselves.
1 1/2 pounds (680g) small new potatoes, washed well and halved
1/8 cup (30ml) extra virgin olive oil
1/4 cup (60ml) fresh lemon juice
1/2 cup (120ml) chicken or vegetable stock
1/2 TBS freshly grated lemon zest
4 cloves of garlic, peeled and thinly sliced
1 heaped tsp of dried oregano
1/2 tsp salt
I have been getting the little creamer potatoes from the Little Potato Company. I get them at the Running Man Costco outlet. (Costco is too far from where I love.) They are delicious and have an almost sweetness to them which works very well with the remaining ingredients.
I do not bother to pare/peel small potatoes like this. The skins are so thin. Just give them a good wash and they are good to go. The smaller ones I cut in half any larger ones I cut into quarters, or thirds, depending on the size.
If you really like the flavor of garlic, you could use another clove. My cloves were quite largish. The garlic mellows out beautifully in the long slow cook time and ends up melting in your mouth along with the potatoes. I love roasted Garlic.
I used to be able to get unwaxed lemons when I lived in the U.K. Here I just get lemons. Sometimes big, sometimes small. The weightier ones are juicier. Give them a good roll, with a firm hand, on the counter before juicing and you will get more juice.
Also scrub them really well, waxed or not. Those black specks you see on them, are usually bug dirt. I don’t want to be eating that and neither do you.
Use a good extra virgin olive oil, not necessarily the best but no the cheap stuff either. A medium/good quality. I use Bero brand. It’s fairly decent. I buy it when it is on offer as any kind of olive oil is quite expensive usually, and if it isn’t it’s probably not all that good.
HOW TO MAKE EASY SLOW ROASTED GREEK POTATOES
There is nothing complicated about these potatoes. Simple ingredients, simple cooking methods, with fabulous flavors! Yes, they do take a bit of time, but some things are just worth waiting for, and these are one of those things!
Preheat the oven to 325*F/160*C/ gas mark 4. Have ready a medium sized baking sheet with a rim.
Whisk together the olive oil, lemon juice and zest, vegetable stock, sliced garlic, oregano and salt to combine. Pour this onto the baking sheet.
Add the halved potatoes. (If they are too large you can cut them into thirds or quarters.) Stir together gently to mix. Cover the baking sheet tightly with a sheet of aluminum foil.
Roast in the preheated oven for one hour and ten minutes. (70 minutes) Remove from the oven and peel off the foil. Give them a good stir, gently turning them over.
Return to the oven and cook for a further 10 minutes, uncovered.
When done, the potatoes should be meltingly tender and golden brown and most of the liquid will have been absorbed. Sprinkle with some parsley if desired and serve hot.
I have made a full sized version of these potatoes before and really enjoyed them. They are so delicious. They are crisp on the outsides, with an interior that is soft and melts in the mouth. The flavors of the lemon and garlic are subtle, yet incredibly delicious.
I love these potatoes and could quite happily have eaten the whole two servings without batting an eyelid! The flavors of the lemon and garlic were subtle but delicious. I think you will really enjoy these as well. This is a simple dish that would pair wonderfully with a variety of grilled meats, poultry and fish, capturing the essential flavors of Mediterranean cooking beautifully!
If, like me, the potato is your favorite vegetable, then you might also like the following potato recipes which I have cooked and enjoyed here in my English Kitchen!
CHEESE AND BROCCOLI STUFFED JACKET POTATOES- Really really tasty stuffed, twice baked potatoes, containing crispy tender bits of broccoli and a tasty strong cheddar. These are a fabulous way of getting in some of your five a day and really tasty way to get your broccoli haters to eat broccoli! I absolutely love these and can make a meal out of them and nothing else at all, but they are particularly good served with chicken or salmon!
BLUE CHEESE & CHEDDAR STOVIES - Stovies are a traditional Scottish delight, but this delicious version takes it one step further. Started in a skillet on top of the stove and finished off in the oven for a dish with a beautifully crisp top layer, hiding a molten heart of cheesy deliciousness underneath. This delicious dish blends the earthy richness of blue cheese and the sharp, comforting taste of a good cheddar blend seamlessly with tender golden brown potatoes. Its pretty hard to resist. Not fond of blue cheese? You can use all cheddar and it will still be pretty tasty!
Yield: 2 servings
Author: Marie Rayner
Easy Slow Roasted Greek Potatoes
Prep time: 10 MinCook time: 1 H & 20 MTotal time: 1 H & 30 M
These lovely potatoes are a simple, yet delicious culinary delight! This recipe has been downsized for the smaller family to enjoy, but can very easily be doubled.
Ingredients
1 1/2 pounds (680g) small new potatoes, washed well and halved
1/8 cup (30ml) extra virgin olive oil
1/4 cup (60ml) fresh lemon juice
1/2 cup (120ml) chicken or vegetable stock
1/2 TBS freshly grated lemon zest
4 cloves of garlic, peeled and thinly sliced
1 heaped tsp of dried oregano
1/2 tsp salt
Instructions
Preheat the oven to 325*F/160*C/ gas mark 4. Have ready a medium sized baking sheet with a rim.
Whisk together the olive oil, lemon juice and zest, vegetable stock, sliced garlic, oregano and salt to combine. Pour this onto the baking sheet.
Add the halved potatoes. (If they are too large you can cut them into thirds or quarters.) Stir together gently to mix. Cover the baking sheet tightly with a sheet of aluminum foil.
Roast in the preheated oven for one hour and ten minutes. (70 minutes) Remove from the oven and peel off the foil. Give them a good stir, gently turning them over.
Return to the oven and cook for a further 10 minutes, uncovered.
When done, the potatoes should be meltingly tender and golden brown and most of the liquid will have been absorbed.
Sprinkle with some parsley if desired and serve hot.
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