It’s Liz here! We just finished up a delicious dinner. My taste buds went to potato heaven. I feel like a stuffed potato right now…but a really satisfied one.
When I’ve said that I’m a meat an
d potatoes kind of person, I’ve meant it. I’m particularly fond of roasted potatoes. Now, make ’em lemony and give ’em toasted crispness and I’ll eat a whole platter’s worth if you let me. In fact, at dinner tonight, I had to control myself–I’d already gone back for ‘just one more’ potato about 5 times. Seriously! Someone take this away from me before I burst.
Yes, in my opinion, these lemon potatoes are just that delicious. I admit I have weaknesses…don’t judge 😉
I was at my computer doing some work today–not feeling very jazzed. Nelson lifted my spirits when he told me what he was making for dinner. Yummers! I love Greek food (next to Italian I think…though it’s probably become a tie by now).
Huh, I just realized we’ve been traveling around the world lately–in a culinary sense, I mean (some day maybe I’ll write about actual world travels…for now, it’s all about our bellies…and that’s not a bad thing). Just in the last month we’ve been to London, Portugal, Thailand, Italy, Louisiana, and now to Greece. Is there such a thing as food miles? Wouldn’t that be something?!
But I digress…
So, I was wondering, what is it about lemons? They’re so versatile–from food, to cleaning, to treating a cold, and more, these little sour balls of sunshine are everywhere in our lives. It’s amazing how much flavour they can add to a meal. And the scent…don’t get me started…the kitchen smelled delicious while the potatoes were roasting in the oven. Thank you little lemon.
When life hands you lemons, ask for potatoes too, and eat well friends!
Recipe adopted from Anthony Gougoutris’s Ellinikos Lemoni Patatas (Greek Lemon Potatoes)
- 3 lbs potatoes, peeled and washed
- ½ cup freshly squeezed lemon juice
- ⅓ cup olive oil
- 3 garlic cloves, minced
- 1½ tsp dried oregano
- ¾ tsp course sea salt
- ½ tsp fresh ground black pepper
- 2 cups chicken stock
- 1 cup white wine
- In a large freezer bag, combine all ingredients except the potatoes and shake well. Set aside.
- Cut potatoes length-wise into equal wedges.
- Add the potatoes into the freezer bag with marinade. Mix well to coat the potatoes.
- Place the bag in the fridge for 2 to 6 hours.
- Preheat oven to 400 degrees.
- Spray a large/deep roasting pan with cooking spray.
- Add the potatoes along with all the marinade to the roasting pan.
- Roast for 50 minutes.
- Stir the potatoes.
- Shut the oven door and raise the temperature to 450 F.
- Cook for an additional 10 minutes.
- Remove from the oven and serve on a large rimmed dish with any leftover sauce. Enjoy!