Greek Potatoes

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Roasted potatoes always make a delicious and comforting side dish. You can keep it as simple as salt and pepper, or you can get creative and bring to life almost any flavor combination. Almost any and all spices and herbs can compliment a potato. Here’s a classic and traditional recipe (from a terrific Greek home cook) for the way Greeks season and roast their potatoes, and it’s one of my favorites, enjoy!

Ingredients:

  • 4 russet potatoes

  • 1-2 handfuls fresh parsley

  • 1-2 lemons

  • 1 ¼ cup chicken broth (or veggie)

  • 4 tablespoons extra virgin olive oil

  • 8 cloves garlic, chopped

  • 1 tsp dried rosemary

  • 1 tsp black pepper

  • 1 tsp sea salt

  • 1 tsp sweet paprika

Instructions:

  1. Preheat the oven to 400. Line a large baking sheet/dish or roasting pan with parchment paper, set aside.

  2. In a small bowl, mix together dried rosemary, black pepper, salt and sweet paprika. Set aside.

  3. Wash potatoes then cut into wedges. Pat dry, then transfer onto the baking sheet. Sprinkle all the seasoning over the potatoes then give them a rub and toss to combine and evenly coat. Arrange the potatoes skin side down, into an even layer.

  4. In a small bowl combine: lemon juice, garlic, olive oil and broth. Pour over the potatoes.

  5. Cover the potatoes with foil, then bake for 40 minutes. After the 40 minutes, remove the foil, then bake for another 15 minutes uncovered, until golden.

  6. Remove from the oven, sprinkle with lots of freshly chopped parsley. Serve hot or at room temperature.

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VegetablesDanielle SimoneComment