Then, cut the batons into smaller, 2 inch sized chunks. Cut the potatoes in half lengthwise and then into thin batons. Mix with a wire whisk until it becomes an aromatic broth. Greek-Style Potatoes - The Defined Dish - Recipes great. Make the Sauce: Whisk the broth, oil, lemon juice, zest, oregano, garlic, salt, and pepper together. Place the potatoes in a single layer in a 9x13 roasting pan or baking dish. In a bowl combine the olive oil, lemon juice, mustard, minced garlic, water, and season with salt, pepper, oregano, and thyme. Prep the Potatoes: Peel the potatoes and and cut them into larger wedges. The yellow mustard not only makes the potatoes beautifully yellow but adds a yummy tang that is hard to pinpoint if you didn’t know there was mustard in the recipe. Peel the potatoes and cut them into wedges, and add them to a baking dish. However, there is a special ingredient that is also present but maybe not super traditional in Greek cooking: yellow mustard. The sauce is made from traditional Greek flavors such as garlic, lemon, oregano, and olive oil. These potatoes are coated in a “sauce” and then added to a roasting pan to cook for about 45 minutes. In a bowl, use a whisk to combine, extra virgin olive oil, lemon juice, 2 teaspoons of Greek oregano, 4 large garlic cloves. Cut each potato into eighths and try to keep the potato pieces as uniformly cut as possible so that they cook evenly.
However, this makes dark pans bad for baking since it browns cookies/cakes fast but leaves the centers raw. Kali Orexi Peel potatoes and measure all ingredients for marinade. Dark pans absorb heat better and thus help the veggies get brown fast. This is usually an oven between 425 to 450 degrees.Īdditionally, I always use a dark-coated nonstick pan to help the veggies brown quickly. Vegetables need the right amount of heat to get perfectly brown but not mushy. Into a bowl add the remaining ingredients (including the semolina and the 150ml of water) and blend pour the semolina-lemon mixture over the potatoes and season well with salt and pepper. However, there is a key to roasting vegetables correctly: the perfect amount of heat. To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large metal roasting pan. Preheat oven to 400 degrees F/ 205 degrees C and spray a 9X13 baking pan (lasagna pan) with non-stick cooking spray. It adds so much flavor without adding calories. Roasting vegetables is one of my favorite ways to cook them. This is one of those simple, beautiful Greek lemon potato recipes with minimal effort and great results.
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