Hiya! It’s been a minute right here! I’m excited to be again with an exquisite new recipe, feeling refreshed after a little bit break touring in France for 10 days with my husband. It felt so good to journey and expertise completely different views after the previous few years of feeling like all we would have liked to do was ‘get via it’. I’m tremendous grateful for our inherent human survival instincts, and in addition grateful for the chance to step again and survey simply what these instincts ask of us, what will get misplaced within the course of, and how you can discover methods to combine all of it a little bit extra deliberately. I don’t suppose I used to be totally capable of recognize the complete impact of those new stresses we’ve all been below collectively and the way it burrows itself into our cells and our souls. With the state of the world as it’s, we now have to search out methods to dwell in a different way, and whereas so many of those required variations are outward going through (all of the issues we have to do day after day, like trip our bikes extra, change to eco-friendly merchandise, cut back single use plastic, bear in mind our masks and reusable baggage after we go away the home and many others.), I can’t assist however acknowledge all of the methods we now have to adapt internally so as to have the ability to nonetheless get up and recognize being right here, on this planet, every day. Stepping away for extra of a macro view has been eye opening for me, and upon my return, with a lot reflection, I’m solely simply starting to piece collectively how I can translate this into one thing constructive that I can proceed to contribute to the world and to my neighborhood. It’d simply begin right here as soon as once more, doing what I like to do, sharing good meals and making an attempt to make it straightforward, tasty and exquisite to behold.
This recipe is so, so scrumptious. As I stated in my Instagram submit from a couple of weeks again, these potatoes and the tactic used to make them have all of the hallmarks of my favorite technique to cook dinner. The recipe requires a full 5 pound bag of potatoes, you may put together and cook dinner them with the skins on, and it cooks in a single large pan the entire time. It’s tremendous straightforward on the mind, and all you want is a couple of hours, a little bit foil, and a few contemporary lemon juice, oregano, and a complete lot of olive oil!
Because it’s been such a very long time since I posted right here, I debated whether or not to share this recipe over on the Flourist web site, the place the vast majority of my artistic power has been directed these previous few years. I made a decision to tear the bandaid off of this outdated weblog, because it’s received a lot nice content material right here ~ that now spans 10 entire years! After I began sharing recipes again in 2012, I might by no means have imagined that after 10 years my life would have advanced the best way it has. Running a blog, the web, small enterprise, me, the world! A lot has modified, however we’re nonetheless right here and I’ve nothing however gratitude for that.
Taking a little bit break from work and stripping away the layers that accrued after our expertise with small enterprise possession via the pandemic has been a revelation. I forgot what it felt like to simply be me!
A number of notes on this recipe: I’m positive the oil could possibly be lowered barely for those who desire, although I’ve not examined it. Use bottled or contemporary lemon juice, although contemporary will all the time be a little bit higher and extra vigorous. You’ll be able to roast the potatoes to your desire, relying whether or not you need a crispier finish end result or a softer one. I personally desire them on the crispier facet, however have additionally loved softer Greek Potatoes in eating places so be at liberty to get pleasure from them on the cooking stage you see match! I’d love to listen to for those who make this recipe, let me know within the feedback how they end up! xx
5# Yellow Potatoes, reduce in thick wedges
1 cup olive oil
1 cup contemporary or bottled lemon juice
2 tbsp dry oregano
1 tbsp salt
1 tbsp veggie bouillon paste
2.5 cups water
First, scrub the potatoes and collect up a big, deep roasting pan, the largest you’ve got. Warmth the oven to 35 levels when you put together the potatoes. Slice the potatoes into wedges lengthwise, leaving the skins on. Add the potatoes to the pan and one after the other, add the oil, lemon juice, oregano, salt and water. Cowl the pan utterly with foil and put within the pre-heated oven. Roast at 350 levels, lined, for Half-hour.
After Half-hour, take away the foil and enhance the warmth to 400 levels. Prepare dinner for 60 minutes. The ultimate stage of cooking is to get the potatoes to the will crispiness. Warmth the oven to 425 and cook dinner for a closing 20-Half-hour, or till the potatoes are brown and crispy. Take away from the oven and serve sizzling with tzatziki or plain yoghurt, with optionally available contemporary lemon wedges.
The phases of cooking on this technique enable for the potatoes to cook dinner slowly, absorbing the flavours as they cook dinner. I’ve tried a couple of strategies and of all those I’ve tried, cooking the potatoes in these phases ensures they cook dinner via with all of the flavours with out burning at any level. It’s additionally good to not should fuss with pre-cooking or managing 2 pans. This recipe serves a crowd, experiment with scaling it down by half, when you have a smaller pan, or simply less complicated fewer mouths to feed. Leftovers are fantastic, and can maintain for as much as every week within the fridge.