Greek Style Lemon Potatoes

Opa! For my final prep video for Orthodox Easter, we are doing Lemon Potatoes!

Hello everybody. This is your host for Tiffany’s community spotlight at home and cooking with Tiffany, Tiffany Dup Morales. Now, this video is it going to be extremely short uh because the only thing I have left to do is prepping our lemon potatoes for Orthodox Easter. So, sit back, relax, and we will be back. All right, everybody. We are back. Now, as you can see, I have taken all 12 pieces of yellow potatoes and sliced them up. Now, this is important because when doing lemon potatoes, the way I like them is crispy bits on the exterior of the potato and then the filling or the interior of the potato to be nice and soft and pillowy. Um the best way to ensure that they are perfect for uh tomorrow’s you know orthodox Easter celebration is if you slice them and then more importantly soak them. Now, this is not an established recipe or anything. Um, but uh I wanted to take a moment to just kind of go ahead and get these prepped ahead of time so that the only thing left will be, you know, the rest of our menu. Uh before I forget, thank you very much to my wonderful buds at Ivine’s uh Ivine brother shop for always having fantastic produce which is where these potatoes came from and the headnut also at Reading Terminal Market for having my beautiful spices. Now, last year when I made this, I [Music] had about a whole bag. So, that equals a solid five pounds this year. It’s a smaller group, so I’m just kind of winging this uh a little bit differently. Um, for your recipe, you generally want to keep it very simple. I’m going ahead and seasoning these a little bit. Uh, which, as you saw, we have our black pepperc corn and our sumac. Now, sumac has a beautiful lemony flavor profile. And all I’m going to do is just mix this up. And then we are going to submerge in water. Um, depending on whatever recipe you find, most of them don’t call for you to season the uh potatoes, but I’m doing an experiment. Now, two, four. Okay. And five. You want to make sure that the potatoes are submerged in the water. So, we have these all nice and ready to go. Um, as you guys are aware, uh, these are going to soak overnight and get incorporated into our roasted leg of lamb uh, for, you know, Orthodox Easter. But, um, I, uh, hope you enjoyed this little mini tutorial. And just remember that, uh, in the case of these lemon potatoes, this is just, you know, my recipe. So, if you want to do something else, go right ahead. I’m your host for Tiffany’s community spotlight at home and cooking with Tiffany Tiffany Dupa Morales. Bye.