Roasted Greek Potatoes
Ingredients:
5 large potatoes
(red, white, or Yukon gold)
3/4 cup of olive oil
1 or more cups of water
Juice of 2 lemons
1 head of garlic, all clove-halved
3/4 tsp. dried
oregano
Sea salt and black pepper to taste
Method:
Preheat oven to 450
F.
Peel the potatoes, then cut them into half lengthwise and again
into quarters. Spread the potatoes out in a roasting pan large enough
so that, when stacked, there is not more than one placed on top of each
other.
Toss them in the sea salt (lightly
salted in the beginning) along with pepper, oregano, garlic, and lemon
juice.
Add the olive oil and coat the potatoes thoroughly in the oil.
Add the water up to 1/2 inch high in the pan but do not pour it directly
over the potatoes. Cover them with foil and place them on the lowest
rack in the oven.
Cook for 45 minutes, uncover and add water to 1/4 inch if
necessary.
Toss them gently. Reduce the heat to 350 F. Cook them for about another
45 minutes or until the water evaporates and the potatoes are toasty
and fork tender. Season with more salt to taste.
Note:
If you are using
a convection oven, it isn't necessary to cover the potatoes when roasting.
To shorten the roasting time, the potatoes may be started in the microwave
in a microwavable dish. Add all the ingredients as above and cover with
saran wrap. Cook on high heat for 12 minutes. Place them in a preheated
350 F oven to finish roasting until toasty and tender.
How to make the
perfect French fry:
Use russet potatoes; cut them into fries. Fry the potatoes
at 350 degrees until they are cooked mid-way. Cool the potatoes
for at least 10 minutes. Refry them again at 375 degrees until
they are crispy and golden brown.
Another original mouth-watering recipe From Kosta the Fishmonger ...
for you to savour!
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North
Vancouver.