Roasted potatoes are a classic side dish that can elevate any meal. They are crispy on the outside, soft on the inside, and bursting with flavour! However, not all potatoes are created equal when it comes to roasting. In this recipe, we will discuss how to choose the right potato for roasting, as well as the significance of this dish in Greek cuisine.
Potatoes are a staple ingredient in many cuisines around the world, and Greece is no exception. Greek cuisine is known for its use of fresh ingredients, simple preparations, and bold flavors. Roasted lemon potatoes, or "patates lemonates," are a prime example of this. This dish is a classic in Greek cuisine and can be found on the menu of many Greek restaurants. It is often served as a side dish alongside grilled meats or fish, but it can also be enjoyed on its own as a vegetarian option.
Choosing the right potato for roasting is crucial to achieving the perfect texture and flavor. While any potato can be roasted, some varieties are better suited for the job than others. In general, potatoes with a high starch content are ideal for roasting because they become crispy on the outside and fluffy on the inside when cooked. However, waxy potatoes with a lower starch content can also be used, but they will not be as crispy as starchy potatoes.
One of the most popular potato varieties for roasting is the russet potato. Russets are high in starch and have a dry, fluffy texture when cooked, making them perfect for achieving a crispy exterior. Yukon Gold potatoes are another great option for roasting. They have a slightly lower starch content than russets, but they are still high in starch and have a buttery flavor that complements roasted dishes well. Red potatoes are a waxy variety that can also be roasted, but they will not become as crispy as russets or Yukon Golds.
When selecting potatoes for roasting, it is important to choose ones that are uniform in size so that they cook evenly. It is also important to wash the potatoes thoroughly before peeling or slicing them. If you prefer to leave the skin on, make sure to scrub the potatoes well and remove any blemishes.
In Greek cuisine, roasted lemon potatoes are typically made with large, thick-skinned potatoes that are peeled and cut into wedges. The potatoes are then tossed in a mixture of Rallis Olive Oil, lemon juice, broth, and herbs before being roasted in the oven. The result is a crispy and flavorful side dish that pairs perfectly with the bold flavors of Greek cuisine.
In conclusion, choosing the right potato is crucial when it comes to roasting. Starchy potatoes like russets and Yukon Golds are ideal for achieving a crispy exterior and fluffy interior. Red potatoes can also be roasted, but they will not be as crispy as starchy potatoes. When preparing roasted lemon potatoes, it is important to use large, thick-skinned potatoes and to toss them in a flavorful mixture before roasting. This dish is a classic in Greek cuisine and is perfect for adding a burst of flavor to any meal.
- 2 pounds of potatoes, peeled and cut into wedges
- 1/4 cup of Rallis Olive Oil
- 1/4 cup of lemon juice
- 1/4 cup of chicken or vegetable broth
- 1 tablespoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 garlic cloves, minced
- 1 lemon, sliced into rounds
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the Rallis Olive Oil, lemon juice, chicken or vegetable broth, oregano, salt, black pepper, and minced garlic.
- Add the potato wedges to the bowl and toss them in the mixture until they are evenly coated.
- Transfer the potatoes and the liquid mixture to a large baking dish, spreading the potato wedges out in a single layer.
- Arrange the lemon slices on top of the potatoes.
- Bake for 45 to 50 minutes, or until the potatoes are tender and golden brown. You can check for doneness by inserting a fork or knife into the thickest part of a potato wedge.
- Serve the potatoes hot, garnished with additional fresh herbs or lemon wedges if desired.
Serve & Enjoy!