You might be wondering why on earth I am posting something as basic as these potatoes. After all, these are pretty standard fare, and just about everyone has there own version, so why? Well, these aren’t like any roasted potatoes I’ve had before…. not by a long shot. I am posting them because these are made using a technique I hadn’t tried before ( how is that possible??) and I was so happy with the results (and saw LOTS of applications for the technique) that I decided I simply had to post them.
And I did promise you a potato recipe in my post on Grape Olive Oil Cake…..
So, there you have it… a simple explanation as to why there are here at The Table….
And this new “technique”? Well, the other day I was doing a little research for the class I am teaching and was looking through some Greek recipes and came across a recipe for Patates Psites or Lemon Potatoes. What intrigued me was the method in which the potatoes were cooked – they are roasted while partially covered by a flavored liquid – in this case water, lemon juice, olive oil and oregano. As the potatoes roast, they absorb the liquid and crisp up as the liquid evaporates. Genius!! So, of course I had to try them.. and they were fabulous!!
These potatoes are perfect with just about anything that comes off the grill – fish, chicken, beef and of course, they would be terrific with this Grilled Prosciutto Wrapped Pork Tenderloin with Nectarine Chutney. But here is the best part – although you all know that I am obsessed with all things citrus, I realize not everybody is…and these potatoes would be fabulous if you substituted a good chicken or vegetable stock for the lemon juice and water… or just water and some good rosemary infused olive oil… as you can see, the possibilities are truly endless.
If you try any of these variations I’d love to hear what you think!!
Adapted from International Cuisine by Jeffrey MacVeigh
- 3 lbs.. yukon gold potatoes, scrubbed and cut into inch sized cubes
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. dried oregano or 2 Tbsp. fresh, minced oregano
- 1 tsp. salt
- 1/4 tsp. finely ground fresh pepper
- juice and zest of 1 lemon
- 2 Tbsp. olive oil or garlic infused olive oil (for drizzling)
- Pre heat the oven to 400 degrees.
- Spray a 9 x 13 inch pyrex dish (or another same size casserole dish) with cooking spray and set aside.
- In a large bowl, toss the potatoes with the olive oil, oregano, salt, pepper, lemon juice and zest. pour potatoes into the prepared dish and spread out into an even layer - potatoes should be snug.
- Add water to the dish so that the potatoes are barely covered.
- Bake for 30 - 40 minutes or until the water has evaporated. Remove the dish from the oven and drizzle with the remaining olive oil. Return the dish to the oven and bake for another 10 - 15 minutes or until the potatoes are golden brown.