Who doesn’t love roast potatoes? I do, that’s for sure and I have my friend Sia to thank for this method of cooking these lemony, gorgeous Greek roast potatoes. They’re simple to prepare, but you need to start the night before to allow them to soak in lemony water.
Follow the steps below and you’ll have gorgeous roast potatoes with a subtle hint of lemon and Greek herbs. They’re perfect with roast meats or try them with my wonderfully delicious, Superb Spanakopita. Or what could be better than sitting beside my perfect, juicy brined roast chicken?
You’ll find more serving suggestions and info about these potatoes below the recipe. Enjoy!
Gorgeous Greek roast potatoes
4-6
servings20
minutes1
hourClick for the screen to stay active while you cook
You will need
1 kg potatoes*
2 medium organic unwaxed lemons
Enough cold water, to cover
1/4 tsp kosher/cooking salt
2 garlic cloves, peeled and lightly crushed
1 tbsp good quality olive oil
1 tsp Greek oregano
Here’s what to do
- Peel the potatoes and cut into quarters.
- Roll the lemons to release the juice, then cut into quarters
- Place potatoes in a bowl with the lemons and a pinch of salt. Cover and sit aside in a cool place overnight. You can pop them in the fridge if it’s too warm.
- The next day, tip the potatoes, complete with water and lemon along with a bit more salt into a large saucepan. Add the garlic cloves and bring to the boil.
- Reduce to a slow rolling boil and let cook until just tender. Test by inserting a skewer. You don’t want them too soft or they’ll fall apart.
- Strain through a colander and return to the pan then leave to steam dry and cool completely.
- Roast the potatoes
- Preheat your oven to 200C
- Pour the olive oil over the potatoes, along with the oregano and toss to coat completely.
- Tip potatoes and lemons into a roasting tray and cook, turning once or twice, for about an hour or until golden.
- When cooked, place onto a serving tray, discarding the lemon.
Tips and tricks
- Use floury or all purpose potatoes. They tend to crisp up on the outside and stay fluffy in the middle. Read below for more information about the floury potato varieties you can find in Australia.
What makes these gorgeous Greek roast potatoes so good?
Well, I gotta say it – love for one! It’s quite true. Without love, cooking just doesn’t taste as good.
But there’s also tradition and the combination of wonderful ingredients. Firstly, let’s start with potatoes. There are a lot of varieties out there and they come in two main categories: floury or waxy.
The right potato variety is the key to perfect potatoes
Here’s a list of some of the more common varieties you see in veggie shops or aisles here in Australia. The King Edward is the flouriest of them all, with the rest being good all ’rounders. This is because they’re floury enough to be tender inside, but firm enough to hold their shape. There are plenty more varieties than this, but these are just ones I know.
So, here’s a short list of my favourite go-to potatoes for perfect Greek roast potatoes:
- King Edward
- A pale flesh with areas of blush. They produce a fluffy roast potato, but will get mushy when overcooked. Also good for mash.
- Desiree
- A red skinned potato with a nicely flavoured flesh. It’s the perfect all ’rounder. Great for roasting and pretty much anything at all.
- Sebago
- This pale skinned variety has a nice flavour and can be used for just about anything. Makes beautiful roast potatoes and mash.
- Coliban
- More floury than firm, this is a variety you don’t see as much. Another great all ’rounder.
I hope you enjoy making these wonderfully flavoured, lemony, herby roast potatoes. But when all is said and done, no one can do them like Sia can.
Did you make these? Why not rate and leave a comment below.
Pingback: Super healthy herbed oven fries | The Infatuated Foodie