Ina Garten and Tina Fey Make Greek Lemon Potatoes | Be My Guest with Ina Garten | Food Network

Comedian, writer, actor and producer Tina Fey joins Ina Garten for a fun-filled day at the barn. Tina and Ina team up in the kitchen to make a dream dinner with Tina’s signature Greek Lemon Potatoes served with Ina’s Chicken Thighs with Creamy Mustard Sauce. Plus, they share some surprising plate presentation and comedy rules!
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Ina Garten welcomes old and new friends into her home for good food, great conversation and lots of fun. Ina prepares delicious treats for her guests, and they share their amazing life stories, along with some of their own signature dishes.

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Greek Lemon Potatoes
Recipe courtesy of Tina Fey
Level: Easy
Yield: 6 to 8 servings

Ingredients
3 pounds Idaho potatoes, medium sized, peeled then halved lengthwise and quartered in wedges
2/3 cup chicken broth or water
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
2 lemons, zested
3 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon kosher salt

To Garnish:
Flaky sea salt
Freshly ground black pepper
1 lemon, halved and sliced
Chopped flat leaf parsley

Directions

Heat the oven to 450 degrees F.

Put the potato wedges in a sheet pan.

Add the chicken broth or water, olive oil, lemon juice and zest, garlic, oregano and salt to a measuring cup. Mix.

Pour the mixture over the potatoes and toss to coat. Spread the potatoes into an even layer and roast them for 50 minutes to 1 hour, turning them halfway until golden brown and crisp on the edges and tender inside.

Remove them from the oven and finish with the flaky sea salt and pepper, and garnish with the lemon slices and chopped parsley.

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Ina Garten and Tina Fey Make Greek Lemon Potatoes | Be My Guest with Ina Garten | Food Network

I’m here with a multi-talented Tina Fay. Who knew? She’s also a cooking teacher. Are you gonna show me how to make your Greek potatoes? Try. I am. I might be monotalented. So, we’ll find out. So, we’re starting out with Idaho potatoes. Three pounds of Idaho potatoes. And we just are basically nice little delicate wedges. Just a little something. Yeah. Just a little something real. You’re like, I only had one bite, but it’s a quarter of a fullsized potato. This is nobody’s business what size your potatoes are. But they soak up so much flavor. They’re not like a the most jazzy recipe, but oh man, they are so good. Can’t wait. Okay, so this is um some chicken broth, third of a cup. Then this is lemon juice. Yeah, every Greek thing has lemon juice in it. Every Greek thing has lemon juice in it. And this is lemon zest. Yeah. Zest of two lemons. That’s a lot of lemon zest. You really want It’s a lot of potatoes, too. Yeah. Third of a cup. How much is this oil? All right. A teaspoon of These are all teaspoons, right? Am I right? These are teaspoons. That’s teaspoon. Teaspoon of pepper. Are you are you left-handed? I am. Oh, wouldn’t it be crazy if I was like, I’m not. I’m just so nervous. I’m just so excited to be here. I forgot I was right-handed. Uh, oregano. And you know, I’ll show you what I do with oregano before you put it in. Okay. So, I’m going to take this tablespoon. Uhhuh. And I actually crush it between my hands. Oo. To get the It gets the Yeah. It really brings the flavor out. That’s And there’s something about dried oregano versus fresh. Fresh is very like so strong. It overwhelms everything. And then garlic. This is like classic Greek cooking, isn’t it? Oregano, lemon, garlic. It’s just perfect. All you could put this on anything really. You could carton of cigarettes. If you poured this on and baked it, it’d be delicious. So, you just pour it over the whole Just pour it over there. And you’ll kind of toss it around. When it comes to entertaining and cooking, like Thanksgiving, who cooks in your house? Jeff is kind of the the the head cook, but I become the stage manager. Can I do this with my hands? Would that be bad? Absolutely. Um, somebody has to have the the organization down. making charts. Yeah. Do you make a chart? Yeah. On Thanksgiving especially, you have to know what’s coming out of the oven and what’s going in the oven and when and Yeah. Yeah. I love Thanksgiving, but you have to organize it. Yeah. And my husband’s a very creative cook and he’ll be like halfway through the day be like, “Should I also do a ham?” And I’m like, “Absolutely not.” Okay. I think that got enough of that liquid on there. That’s great. Okay. So, now we’re going to put this in 450° oven uh for 50 minutes and shake it up. Turn them over halfway through. These are going to be so good. Okay, I’m going to show you how I make the chicken. Okay, great. So, the key to cooking chicken and making sure it’s really browned and crisp is to make sure it’s dry before it goes in the pan. So, I just use paper towels. Make sure it’s really, really dry. So, what I’m going to do is I’m going to make chicken with mustard sauce. And I start with the chicken thighs. Okay. And lots of salt and pepper. They boneless or they have bones? They’re bone. They have bones in them. Yeah. I think it it keeps them much more moist. Okay. And then I turn them over. Season on the other side. Okay. So, you want to hand me some olive oil? Yeah. Here we go. I’m just gonna put think this a big enough pan for chicken for two. That’s a gorgeous pan, by the way. Okay. So, I’m going to do skin side down. Let’s put it right in. And not move it and then it doesn’t stick. That’s going to cook for 15 minutes without moving it. And in the meantime, while that cooks, you think we’ll be able to find something fun to talk about? I think we’ll find something. We’ll figure it out. We’ll just sit in silence. It’ll be a tense tense silence. Okay, so here’s where I am with the chicken. Beautiful. So, I put onions in the pan and I turned the chicken over. They’re perfectly browned. And now I’m going to take the chicken out. Don’t want to overcook it. And I’m going to make a sauce. So, I used to joke that I I could just like saute onions in a pan and serve Jeffree a sandwich from the deli and you would think I cook all day. So good. And now you want to hand me the wine? Yes. So, I’m going to put some wine in the pan. Okay. Okay. And it’ll make a cream sauce. This is technically stem what you’re doing. This is science right now. That’s science. I think we need two glasses of wine. And then I’m going to put in tablespoon of mustard. Just good Dijon mustard. Tablespoon of coarse mustard so you know what’s in it. That’s perfect. 8 ounces of creme fresh. And I love creme fresh. It’s got it’s got that little bite. Is there a whisk here? There’s a whisk right in that. Perfect. Thank you. Thank you, chef. Yes. Yes, chef. Right away, chef. We’re like in an episode of the bear now. Yeah, because we’ve been screaming at each other. Come on out. Put that up on us. And then I’m going to put the chicken back in so the flavor of the sauce gets into the chicken and it reheats it. Okay, this is going to come in here. Can do the easy way or the hard way, which is the hard way, which is this. This is something in between. Okay, so that’s just going to reheat and cook a little bit. I feel compelled to bust this. Oh, you can bust that. Thank you very much. I work for tips. So, you think your potatoes are ready? I think so. Let’s try it. So good. Yeah. Okay. Good. They’re nice and brown. Those look and smell so good. Yeah. There you go. That’s delicious. A little parsley, right? To be classic. And I love they have Do you have sliced lemons on it? Yeah. That’s the thing. You know, I learned that move from you. You want to You wanted to show what it’s going to taste like, right? Yeah. Are we ready to plate this? Absolutely. Okay. Use this guy, I guess. Yeah. Potatoes first. Now, a serving is 14 potatoes. In my world, you know, I have to give you three potatoes because comedy, it’s a rule of threes. Oh, so I can’t give you The rule in design is three, too. Yeah. Yeah. You You have to have an odd number of everything. Yeah. So, what’s three in comedy? Uh, if you if there’s something like a gag happening in a show, you know, like if you repeat it, you should repeat it three times. Oh, that’s so interesting. Work. I have no idea. Now, I’m going to look for it. Rule of freeze. All right. Look at that. Holy moly. Holy moly, look at that business. A little parsley. Yeah. And I think dinner’s served. Perfect. Beautiful. I love to this right here. Okay. I’m tasting your potatoes. This is a high pressure moment. They’re so good. They’re good. They’re so good. They’re delicious. Yay. But this sauce seems easy. Okay, here I go. Ready? Yeah, the sauce is really easy. Disgusting. Oh my god. I’m going to kill myself. She hates it. It’s so good. Not bad. The highest form of praise. Highest form of praise.