(From the archives)
We have the loveliest Greek customer who comes in from time to time – even from miles away now that he’s recently moved to a difference city. Every time he comes in, we visit. And every time I hear his accent and the cadence of his old world Greek accent, I instantly crave Greek potatoes in the worst way.
I guess I’ve wore Nick down over the last few visits because today he gave me his secrets to making the best Greek Potatoes ever. Can you get any better than a Greek telling you how they make potatoes in the oven at home?! I think not!
* 1+ lbs Yellow potatoes, peeled and cut into sections of your choice (halves, quarters or eights), dried with a kitchen towel really well
* 2 tablespoons olive oil (regular not virgin)
* S&P to taste
* 1/2 – 1 teaspoon each: oregano and thyme (or just thyme), pinched to release flavours
* Lemon juice from one lemon freshly squeezed
* Small dabs or brush strokes of garlic butter on top of each potato
Bake covered in the oven at 350 for 75 minutes. Remove the cover every so often and stir potatoes so they don’t stick to pan and burn. There’s no need to babysit them, so once or twice is fine. Each time, dab or brush a bit of the butter on the potato tops. Cook until fork tender. Uncover the pan and continue cooking the potatoes in the oven for the next 15 minutes on broiler setting to crisp up the edges.
Serve with rice, salad, and meat dish of your choice. Popular Greek meals include tender meats like lamb.
These potatoes will be a home run every time as long as you’re patient while they slow cook. The smells coming from your oven will be so delicious and overwhelming, you’ll be tempted to eat them half way through the cooking cycle. I’ve been there, done that. Heh.