“Greek”-Style LEMON Roast Potatoes

Next time you make roast potatoes, give these a try! They are incredibly flavorful, and the texture is something else… 🙂 Enjoy!

Ingredients:

2 large potatoes
Chicken stock – 1 cup
Lemon juice – from 2 lemons
Olive oil – 1/3 cup
Garlic – 6-7 cloves
Dried oregano – 2 pinches
Black pepper – 1tsp
Salt – to taste

Knives by Forge To Table

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Music: www.epidemicsound.com

I’m going to show you how to make some really nice roasted potatoes. They’re super tasty and flavorful. The texture is incredible. And I don’t know if it’s the lemon or the oregano, but somebody decided that these are Greekstyle potatoes, although I’m not really sure that they make these in Greece. Okay, let’s start with preparing the cooking liquid first. I’ve got a cup of chicken stock here, but you can use whatever stock you like. And I’m going to add a pinch of salt because although the stock is already seasoned, potatoes love salt. And I’m also going to crack some black pepper. like a lot because guess what? Potatoes love black pepper as well. We’re basically going to give them everything that they like. That includes a couple of big pinches of dried oregano. I’m also going to grate in a lot of garlic. And when I say a lot, I mean a lot, like six, seven cloves worth. I’m also going to squeeze the juice of two whole lemons. And finally, I’m going to add some olive oil. And again, lots of it. Maybe around 100 mls. [Music] One last thing, I’m just going to give this a really good stir. This smells incredible. [Music] Tastes incredible. You know, these potatoes are going to come out great. Okay, the liquid is done. Time to take care of the potatoes. I’m going to peel them. I’m going to slice them in half and then each half into four wedges. Then I’m going to arrange them into a baking dish and cover them with the cooking liquid. I’ll pop them in the oven like that at 220 Celsius or about 450 Fahrenheit with the fan on for about 30 minutes or until they start picking up some color. Then I’m going to take them out and I’m going to give them a flip. Then they go back in the oven until all the liquid has evaporated and they’re sizzling in the olive oil. [Music] Oh my god. All of that super flavorful liquid has reduced down and imbued these potatoes with the most incredible flavor. They’re super lemony and savory. And the texture, the texture is something else. So yeah, next time you make roast potatoes, give these a try. They might just become your go-to. Roll out.