Friday, March 16, 2012

Roasted Greek Potatoes

I love potatoes in any way they’re prepared. I found this recipe few years back online and have made it few times. I really like the taste of lemon in the potatoes. I usually make it with all red potatoes but added some purple potatoes this time as I had it on hand. It is easy to prepare and if you’re using oven method, you can pretty much leave it on its own and check every now and then. I sometimes make it on stove as it is a little faster. I like both methods equally and have listed both below. Serve with lemon rice, tzatziki, Greek chicken and Greek Salad.


Roasted Greek Potatoes


Serves: 2
Preparation Time: 5 to 10 minutes
Cooking Time: 1 hour (Oven Method)
30 minutes (Stovetop Method)

Ingredients:
1 pound red potatoes or mixture of red and purple potatoes – skin on and cut into 1 inch cubes
1/3 cup fresh lemon juice
3 cloves garlic – pressed or finely chopped
1 tablespoon dried oregano
1/2 teaspoon sugar
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon flat leaf parsley for garnish (optional)

Directions:
Oven Method
  1. Preheat oven to 375 degrees Fahrenheit
  2. Place potatoes in a parchment lined baking dish.
  3. In a small bowl, combine the rest of the ingredients; pour it over potatoes and mix well to coat all potatoes.
  4. Cover baking dish with foil and bake for 30 minutes.
  5. Remove foil, increase oven temperature to 400 degrees Fahrenheit and stir potatoes once and continue cooking for 30 more minutes or until it is cooked through and nicely browned. Stir once in between to get even brownness.
  6. Remove from oven and garnish with parsley.
Note: For softer potatoes, 5 minutes before they’re done, cover them again with foil.

Stovetop Method

  1. In a microwave save bowl large enough to hold all the potatoes, add all ingredients except potatoes and mix well. Add potatoes, mix again, cover and microwave on high for about 4 minutes.
  2. Heat a large pan over high heat and add potatoes with all its liquids.
  3. Stir for few seconds, reduce heat to low, cover the pot and cook for 15 to 20 minutes until potatoes are cooked through stirring few times in between.
  4. Increase heat to high and stirring frequently, continue cooking until potatoes start to get nice brown color. Garnish with parsley and serve hot. 
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3 comments:

  1. Keshu! Please tell me how to make them as nice as yours! I have tried twice and for some reason all the potatoes on the side get burn.
    The ones in the middle are great but I would like all to be good.

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    Replies
    1. Hi Emma, do you stir in between? If you're baking in oven, you need to stir once after you remove the foil and one more time in between after that. Maybe your oven temperature is too high?

      The other option is to line the dish with foil instead of parchment paper but this might increase cooking time a little longer. Otherwise try the stovetop method, as you have more control over with this method. But don't forget to stir:) Let me know how it goes if you make again:).

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  2. Thanks Keshu,
    No, once in the oven I dont move them... I will try with lower temperature or the stovetop method ... I am not too familiar with oven....
    Thanks for your tips.

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