Greek potatoes have long been one of my favorites because of their divine, silky soft texture and delicious, lemony flavour. They have the same melt-in-your-mouth texture as Ataulfo mangos, which are amazing and in season (late March to September). The fact that I'm comparing Greek potatoes to Ataulfo mangos should tell you just how good these are.
After doing a search, it looks like most recipes call for the same ingredients- lemon juice, water, garlic, Greek oregano, salt, pepper and potatoes. VEFA's Kitchen, the bible of authentic Greek cooking, says to dot the potatoes with butter just before roasting. I prefer this recipe below because unless it's a special occasion, who needs the extra fat. This one is a little different then the usual with the addition of sliced onions.
Yukon Gold or Russet potatoes work best. If you use Yukon Gold potatoes, then you can either peel the potatoes or leave the peel on (which is what I did). But, if you use Russet potatoes then I would suggest peeling. Try serving these up with chicken breasts with tomato, olive and feta relish and green beans or a leek and goat cheese tart.
Greek Potatoes (serves 4)
1/2 cup lemon juice
1/4 cup water
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried Greek oregano
1 onion, thinly sliced
2 pounds potatoes
Preheat oven to 350.
In a large bowl, whisk together lemon juice, water, olive oil, minced garlic, oregano, salt and pepper.
Slice the potatoes lengthwise into quarters, add to the bowl and toss with the lemon mixture.
Line a baking dish with foil and brush the centre of the foil with a little olive oil. Spread onions over the foil. Then, pour the potato mixture including the liquid into a single layer over the onions.
Cover the potatoes with a second sheet of foil, double folding and crimping the edges to tightly seal. Bake in the oven for about 45 minutes or until the potatoes are tender and most of the liquid has been absorbed.
Let it stand and cool for a few minutes before serving. Best enjoyed without a burnt tongue.