This lemon garlic Greek Potatoes recipe is coming sizzling off the pages of the model new Mediterranean cookbook by bestselling cookbook creator Suzy Karadsheh of The Mediterranean Dish. I’m not exaggerating once I say my kitchen has by no means smelled higher than once I made lemon garlic roasted child potatoes. And so they go the style take a look at too! Greater than go! So in case you are in search of a straightforward aspect dish to pair with Greek meals, this recipe is a winner!
Greek Potatoes From The Mediterranean Dish: Merely Dinner
When a brand new cookbook is distributed my means it has to go two litmus checks earlier than I’ll share it with you right here on the pages of Wholesome Seasonal Recipes. The recipe needs to be 1) wholesome with a deal with complete meals and veggies and a pair of) the recipes should be easy- as a result of we’re busy folks! The Mediterranean Dish: Merely Dinner cookbook occurs to boast 125 recipes that go each of those checks. That’s why I knew I wished to share it with you.
With regards to Mediterranean cooking, Suzy is aware of her means across the kitchen, and it exhibits in Merely Dinner! From “Blissful Salads” bursting with seasonal veggies, like Algerian Cucumber Salad with Mint and Olives; to easy fish dishes like Garlic Dijon Baked Salmon. There are such a lot of recipes which can be scrumptious, veggie-forward and completely doable even on a busy weeknight. Seize a copy at Amazon or wherever books are offered. (That’s an affiliate hyperlink.)
Thanks Suzy and Clarkson Potter for sending me a assessment copy freed from cost!
I’m chef Katie and my superpower is making more healthy meals style good, so when you’re new right here, welcome to your new favourite web site for wholesome recipes! This tried and examined recipe is the proper instance of what we do finest right here at Wholesome Seasonal Recipes: create good-for you recipes that style nice with further veggies and vitamins sprinkled in! Learn on to learn the way to make this recipe!
Elements For This Greek Potatoes Recipe
- Herbs and Spices: The seasoning for the potatoes features a mix of on a regular basis spices and dried herbs out of your spice cupboard. You’ll want dried oregano, thyme, paprika and coarse kosher salt and pepper.
- Potatoes: Suzy specifies utilizing small child Yukon Gold potatoes. I discovered a bag of them that had been about 1 inch in diameter they usually labored completely with the timing of this recipe. She suggests slicing them in half, however mine had been so small, I didn’t have to. They had been already completely bite-sized!
- Garlic: You’ll want a whopping 6 massive cloves of garlic to taste the potatoes. It’ll appear to be loads, however as soon as it roasts with the lemon, broth and potatoes it can mellow significantly.
- Lemon: The important thing taste (in addition to the garlic) for Greek potatoes is lemon. You’ll want each the zest and 1/4 cup of the juice.
- Olive Oil: No Mediterranean potato recipe can be full with out good-quality olive oil to toss with the potatoes. It’s also possible to drizzle extra on to complete the dish.
- Inventory or Broth: The potatoes roast with broth which is essential to the extremely smooth texture. You need to use do-it-yourself hen inventory, veggie inventory or store-bought hen or vegetable broth.
- Parsley: Contemporary flat-leaf parsley is a trademark of Suzy’s recipes and Mediterranean delicacies. It provides freshness to the Greek baked potatoes after they arrive out of the oven, simply earlier than serving.
How To Make Greek-Fashion Roasted Potatoes
Step 1: Preheat Oven
To start out, place considered one of your oven racks within the heart of the oven, and a second one towards the highest for broiling. Then preheat it to 400 levels F.
Step 2: Mix Seasonings
Combine collectively the oregano, thyme, paprika, kosher salt and pepper.
Step 3: Season and Roast Potatoes
Mix the potatoes with the spices, olive oil, garlic, lemon zest and lemon juice in an oven-proof and broiler-safe baking dish (9 by 13-inch)or massive cast-iron skillet. Don’t use Pyrex as a result of it can not go underneath a broiler. The potatoes ought to be in a single layer. Gently pour within the broth across the potatoes in order that it doesn’t wash away all of the yummy seasonings. Cowl with foil and pop into the oven on the center rack. Set your timer for 30 to 40 minutes, and prepare for your home to odor the perfect!
Step 4: Broil The Potatoes
As soon as the potatoes are fork tender (or as Suzy places it, they need to “break on the contact of your fork”) take away the foil and broil them for a couple of minutes to brown and crisp them. Control them to ensure they don’t brown an excessive amount of. It ought to take about 3 minutes.
Step 5: Add Parsley and Serve
As soon as the potatoes come out of the oven, all it’s important to do is sprinkle on a beneficiant quantity of chopped contemporary parsley. Within the pantry part of the cookbook, Suzy mentions that extra-virgin olive oil is the primary and very last thing added to a recipe, and in reality within the ingredient checklist of this Greek Potato Recipe, she doesn’t embody a certain quantity of olive oil… so I’m considering she would whole-heartedly encourage us to drizzle on a bit further olive oil to complete this dish off earlier than serving.
Serving Solutions For Roasted Greek Potatoes
Based on the recipe headnote that Suzy wrote for the ebook, this garlic and lemon potato recipe goes with “almost every little thing on this ebook,” so that you’ll simply have to choose up a duplicate. For extra concepts, whilst you wait to your copy to reach, attempt considered one of these Mediterranean-inspired dinners:
Leftovers, Storage and Reheating
Storing Leftovers: Switch any leftover potatoes into a big resealable hermetic container or snap lock container. Pour any broth into the container too, the potatoes will proceed to absorb the cooking liquid like marinade and they’ll get much more flavorful! Refrigerate as much as 4 days.
To Reheat: Reheat the Greek lemon potatoes in a skillet, coated with a lid, on the stovetop over medium-low warmth. Stir often and cook dinner till the potatoes are steaming sizzling all through, about 6 minutes. Add extra parsley for serving if desired.
Variations To Attempt
- Butter: Some Greek potato recipes have a little bit of butter added to them. You are able to do this by merely stirring softened butter in on the finish with the parsley.
- Herbs: You possibly can all the time improvise a bit with the herbs, selecting contemporary as a substitute of dried or including in one other selection. Add a bit dried rosemary (or contemporary) or add a bit handful of chopped mint with the parsley.
- Potato Wedges: Utilizing the identical approach, you need to use bigger potatoes into wedges as a substitute of halved or complete child potatoes.
- Garnish: Serve sprinkled with crumbled feta cheese or perhaps a little Parmesan.
FAQs
Greek potatoes, additionally known as patates lemonates, are sometimes made with waxy skinny skinned types of potatoes, so we don’t advocate thicker-skinned flour potatoes like russet potatoes, Idaho potatoes or baking potatoes. As a substitute, go for a waxy potato like Yukon gold, crimson potatoes, white potatoes or purple! These have a creamier texture that lends itself to moist warmth cooking used on this dish.
At Wholesome Seasonal Recipes, we focus on cooking with contemporary veggies and creating weeknight meals. Enroll HERE to get extra produce-forward dinner concepts for FREE! For those who make this recipe, please come again and depart a star ranking and assessment. I might love to listen to what you thought! Blissful Cooking! ~Katie
Description
Meltingly tender roasted Greek-style potatoes are the proper low-effort, high-reward aspect dish to pair with Greek meals. They roast slowly with lemon and garlic, which acts virtually like a marinade and deeply flavors the potatoes.
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon coarse kosher salt, or to style
- freshly floor black pepper
- 2 kilos child Yukon Gold potatoes, scrubbed and minimize in half
- 6 massive cloves garlic, miced
- Grated zest and juice of 1 lemon (about 1/4 cup juice)
- 1/4 cup extra-virgin olive oil, plus extra for serving if desired
- 1 1/4 cup hen or vegetable broth or do-it-yourself inventory
- 1/2 cup coarsely chopped flat-leaf parsley
- Place one rack within the heart of the oven, and one rack 6 inches from the highest. Preheat oven to 400 levels F.
- Combine oregano, thyme, paprika, salt and pepper in a small bowl.
- Stir potatoes, garlic, lemon zest, lemon juice, olive oil and spice combine in a 9 by 19 broiler-safe baking dish or forged iron skillet. Pour broth across the potatoes, leaving the oil and spice coating if attainable. Cowl with foil and switch to the oven on the rack in the midst of the oven. Bake the potatoes till they’re fork tender, 30 to 40 minutes.
- Take away foil and place the baking dish or skillet on the higher oven rack. Activate the broiler to excessive warmth. Broil the potatoes till they’re browned and crisped, about 3 minutes.
- Take away the potatoes from the oven. Add parsley and season with extra salt and olive oil if desired. Serve sizzling.
Notes
Storing Leftovers: Switch any leftover potatoes into a big resealable hermetic container or snap lock container. Pour any broth into the container too, the potatoes will proceed to absorb the cooking liquid like marinade and they’ll get much more flavorful! Refrigerate as much as 4 days.
To Reheat: Reheat the Greek lemon potatoes in a skillet, coated with a lid, on the stovetop over medium-low warmth. Stir often and cook dinner till the potatoes are steaming sizzling all through, about 6 minutes. Add extra parsley for serving if desired.
- Prep Time: quarter-hour
- Prepare dinner Time: 45 minutes
- Class: Facet Dish
- Methodology: Oven
- Delicacies: Greek
Vitamin
- Serving Measurement: 1 cup
- Energy: 272
- Sugar: 1 g
- Fats: 17 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 4 g
Concerning the Writer
Katie Webster
Katie Webster studied artwork and images at Skidmore Faculty and is a graduate of the New England Culinary Institute. She has been an expert recipe developer since 2001 when she first began working within the take a look at kitchen at EatingWell journal. Her recipes have been featured in quite a few magazines together with Form, Health, Dad and mom and a number of other Edible Communities publications amongst others. Her cookbook, Maple {Quirk Books} was printed in 2015. She launched Wholesome Seasonal Recipes in 2009. She lives in Vermont along with her husband, two teenage daughters and two yellow labs. In her free time, you could find her on the health club, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial backyard.