Greek Lemon Potatoes – Weblog

Hey! It’s been a minute right here! I’m excited to be again with a beautiful new recipe, feeling refreshed after a 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 by it’. I’m tremendous grateful for our inherent human survival instincts, and likewise 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 one can discover methods to combine all of it a bit extra deliberately. I don’t suppose I used to be totally capable of recognize the total 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’ve to seek out methods to reside otherwise, and whereas so many of those required variations are outward dealing with (all of the issues we have to do day after day, like journey our bikes extra, change to eco-friendly merchandise, scale back single use plastic, bear in mind our masks and reusable baggage once we depart the home and many others.), I can’t assist however acknowledge all of the methods we’ve 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 would simply begin right here as soon as once more, doing what I like to do, sharing good meals and attempting to make it straightforward, tasty and exquisite to behold.

This recipe is so, so scrumptious. As I mentioned in my Instagram put up 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 huge pan the entire time. It’s tremendous straightforward on the mind, and all you want is a couple of hours, a bit foil, and a few recent lemon juice, oregano, and an entire 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 nearly all of my inventive vitality has been directed these previous few years. I made a decision to tear the bandaid off of this previous weblog, because it’s received a lot nice content material right here ~ that now spans 10 entire years! Once I began sharing recipes again in 2012, I may by no means have imagined that after 10 years my life would have advanced the way in which 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 bit break from work and stripping away the layers that amassed after our expertise with small enterprise possession by the pandemic has been a revelation. I forgot what it felt like to only be me!

A couple of notes on this recipe: I’m positive the oil may very well be lowered barely in case you desire, although I’ve not examined it. Use bottled or recent lemon juice, although recent will all the time be a bit higher and extra energetic. You may roast the potatoes to your choice, 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 happy to get pleasure from them on the cooking stage you see match! I’d love to listen to in case you make this recipe, let me know within the feedback how they prove! xx

5# Yellow Potatoes, lower in thick wedges
1 cup olive oil
1 cup recent 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 improve the warmth to 400 levels. Prepare dinner for 60 minutes. THe closing stage of cooking is to get the potatoes to the need 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 scorching with tzatziki or plain yoghurt, with elective recent lemon wedges.

The levels 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 levels ensures they cook dinner by 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 hold for as much as every week within the fridge.