This recipe, (apart from being my first right here in over a 12 months trigger nicely, I opened a bakery!), has been a very long time coming. I’ve been on the hunt for a scrumptious, straightforward recipe like this for some time. Why? As a result of I completely love lemony potatoes. Although I’ve by no means visited Greece myself, I positively really feel a robust resonance with the flavours of Greece. I may dwell off of lemony, briny every part and the flavours of contemporary tomatoes, feta, olives, and parsley are the hallmarks of the way in which I want to eat.
Whereas engaged on this recipe and attempting so many variations (which me and the household have been joyful to do!), the largest query that got here to thoughts when publishing this recipe was, who am I even to share a recipe referred to as “Greek Lemon Potatoes”, when actually, to be blunt – I’m not somebody who possesses any credibility with regards to sharing a Greek recipe. I’ve not traveled to Greece, so I’ve solely tasted Greek meals in eating places, which honestly I not often frequent right here as a result of I’m a vegetarian. My publicity to Greek meals is primarily restricted to 1 spot domestically right here within the metropolis the place for years we loved Greek Potatoes as a household (they have been scrumptious), however make no mistake, this similar restaurant additionally served pizza and veggie burgers ;). I’m so joyful to lastly have landed on a straightforward tried and true that has turn into a brand new staple in our home. And now you may make them too!
An ideal recipe to me is one that’s tremendous easy, makes use of widespread elements that most individuals (together with myself) are inclined to have available. It’s a recipe I’ll make again and again as a result of it’s accessible, doesn’t take too lengthy, and could be memorized as a result of there aren’t that many elements. I don’t love utilizing costly elements and when I’m in search of a recipe to share, I all the time need it to be primary, primary, primary. I additionally like when there are straightforward methods to adapt it, comparable to this one the place I found that not having broth is A-OK and that water will simply work as a replacement. I’ve additionally made it with each contemporary and bottled lemon juice. Each are scrumptious.
So, this recipe is known as Greek Lemon Nugget Potatoes. I’ve added nuggets to the title right here as a result of one factor I couldn’t discover when experimenting was a recipe developed particularly for nuggets. I’m not one for tedious peeling, and I really like the tenderness that yellow nuggets present on this recipe. These directions work for each the oven or on the barbecue (simply cook dinner at 600 in a barbecue pan for 15-20 minutes between tosses till accomplished). In case you dwell domestically, I like to recommend you get your palms on this Oregano, because it’s Canadian-grown and can blow you away by the flavour. After attempting a model made at our Flourist employees lunch, I used to be so enamoured with the roasted lemon items that I included them right here too. This recipe has far much less olive oil and is extra lemony than most different recipes I’ve tried. I’m further that method so be at liberty to chop the lemon again for those who aren’t into it as a lot as I’m. I hope you want them. Get pleasure from!
2 kilos yellow nugget potatoes, washed and halved
1/4 cup olive oil
half cup contemporary lemon juice (bottled will even work)
half cup vegetable or mushroom broth (water will even work)
2 tablespoons dried oregano
One entire lemon sliced / halved
1 tsp salt
Preheat the oven to 400 levels. To start out, carry a medium / massive pot of water stuffed 3/4 full to a boil. Add the halved nuggets as soon as the water is boiling and cook dinner, lined for 8 minutes. When accomplished, drain and add to a big 9/13 inch baking pan with sides.
Add all remaining elements to the potatoes and stir to combine and distribute the herbs. Bake at 400 levels (ideally on the underside rack a the again the place it’s hottest) for 1 hour and quarter-hour, stirring a couple of times beginning after half-hour. Use a picket spoon to toss the potatoes and transfer the herbs round from the underside to keep away from the pan burning.
Get pleasure from sizzling with tzatziki or yoghurt dip.
Notice: I’ve tried this many instances since first selecting this recipe. I’ve used bigger potatoes and never loved them as a lot. This recipe is idiot proof when nuggets are used however be at liberty to experiment based mostly on what you could have entry to!
