Lemon potatoes make delicious side dish
Lemony roasted potatoes are one of the dependable delights on the menu at a Greek restaurant. They’re crispy on the outside, but tangy and creamy on the inside ... and surprisingly easy to make.
The key is to start by only partly cooking the potatoes — five minutes, then pull them off the heat.
Then drain them and while they’re still hot, toss them with lemon juice and salt. The potatoes will soak up the flavourings like a sponge.
The next step is the one that creates the crispy crust: Coat them with oil and roast them in an oven. The final touch?
Toss the potatoes with fresh chopped herbs right before you serve them. I prefer parsley and oregano, but they’d be great with rosemary or basil, too.
What are the best kinds of spuds for this dish? The top of the list is occupied by boiling potatoes and all-purpose potatoes because they hold their shape when roasted.
Yukon golds are my particular favourite. Russet potatoes — a.k.a. baking potatoes, the most famous being the Idaho — would fall apart.
If you manage not to eat them all in one sitting, you’ll love these guys all over again as leftovers. That’s because they happen to make terrific hash browns.
Just sauté some chopped onion in oil or butter in a skillet over medium-low heat until it’s caramelized, add the potatoes, then mush them down with a potato masher or fork until they form a big pancake. Brown it slowly on both sides and you’re done.
GREEK STYLE ROASTED LEMON POTATOES Serves: 6
2 lb. (907 g) Yukon Gold or other all-purpose or boiling potatoes Kosher salt 1/4 cup (60 mL) fresh lemon juice 1/4 cup (60 mL) plus 1 tbsp (15 mL) extra-virgin olive oil, plus extra for oiling the pan 3 tbsp (45 mL) chopped fresh parsley 1 tbsp (15 mL) chopped fresh oregano Black pepper
1. Preheat oven to 450 F (230 C). Peel the potatoes and cut them into 1-inch (2.5-cm) pieces. In a medium saucepan combine the potatoes with salted cold water to cover by 2 inches (5 cm).
2. Bring the water to a boil, reduce the heat and simmer the potatoes for 5 minutes.
3. While they are simmering, in a large bowl whisk together the lemon juice and 1/2 tsp (2.5 mL) salt until the salt is dissolved and then whisk in 1 tbsp (15 mL) of the oil.
4. Drain the potatoes well and while they are still hot, add them to the bowl and toss.
5. Leave them in the bowl for 15 minutes, stirring several times to make sure that the liquid is well distributed. Add the remaining 1/4 cup (60 mL) oil and combine well, being careful not to break up the potatoes.
6. Line a rimmed sheet pan with parchment paper or aluminum foil and brush it with oil. Transfer the potatoes to the pan and spread them out in one layer.
7. Roast the potatoes on the middle shelf of the oven, turning them several times, until they are golden brown, about 30 to 35 minutes.
8. Remove them from the oven and toss them with the parsley, oregano and pepper to taste.