Greek ish Lemon Roasted Potatoes Recipe
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- Greek ish Lemon Roasted Potatoes Recipe
This isn't a strictly traditional recipe for Patates Riganates, or Greek lemon roasted potatoes... It's just the way that this recipe has evolved in our house over time to suit our tastes. But this Herb & Lemon Roasted Potato recipe is fantastic, and some may call it Greek Lemon Potatoes.
Ingredients:
1 Kg (2 pounds) potatoes, peeled and cut into equal sizes - Yukon Gold
125 mL (½ cup) chicken stock
Zest from ¼ to ½ lemon
1 freshly squeezed lemon
125 mL (½ cup) olive oil
10 mL (2 tsp) dried oregano
5 mL (1 tsp) salt
Pinch of red pepper flakes
60 mL (¼ cup) white wine
30 mL (2 Tbsp) tomato paste
Method:
Preheat oven to 450°F.
Mix together chicken stock, lemon zest, lemon juice, olive oil, oregano, salt, red pepper flakes, tomato paste, and white wine.
Coat the potatoes in this mixture and then place in a single layer in a 13”x-9” baking dish.
Cover and place in the oven for 15 minutes.
After 15 minutes, remove the cover and continue roasting for at least another 30-45 minutes.
Stir / toss the potatoes around, 2-3 times during the cooking process.
Roast until the exterior of the potatoes are starting to crisp, and the liquid has evaporated.
(the oil will remain)
If you have a fan oven - turning on the fan for the roasting period is a great idea.
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Looks good. Except that there's no garlic. I'd need lots of garlic.
Yeah, I love garlicky Greek potatoes but you'd probably burn the garlic in this recipe. You could maybe infuse the oil beforehand?
@@waltimedes could always whip up a garlic toum and plop it on top
@@milomaz1 Or just season with garlic salt once its cooked
dip it in aioli ;)
Many of Glen's vids emphasize technique over strict recipe amounts.
For the most part, all seasonings are to taste. If you like it, do. If you don't, don't.
She has like the most perfect timing.
I love that Chicken participated in the outro.
As someone whose mother is Greek and who loves simple Greek cooking, I endorse this Greek, not Greek roasted potatoes. They look perfect!
Definitely making this to eat with grilled chicken.
Oh - Good idea!
My favorite part is Chicken wanting some attention at the end of the video. Maybe we can get a 10 hours of petting Chicken the cat for Thanksgiving or something.
Chicken made an (audible) appearance right at the end of the video.
When you go for seconds before you end the video I always know it’s good.
I think i heard a cat in the tasting section!
I'm here for the crunchy bits.
Welcome to Glenn's Time Travel cooking, Where today we talk about tomorrow's recipe that we made yesterday!
Edit: I might mention I always watch the videos to the end and my dumb comments are just to help with the algorithm 😃
Reminds me of the pre-taped call-in show sketch: th-cam.com/video/mhVbLJvYP8s/w-d-xo.html
That is exactly what a convection or 'fan forced' (slightly outdated Aussie terminology) oven is for. A circulation of hot air to remove moisture and make things extra crispy. Modern trend of air fryers, anyone?
Anyway, I'm not convinced you don't have a brand new oven installed for every single video. It's always so gleaming and spotless in there! Thanks for your work.
I had potatoes like this in Greece with a pork chop and Greek salad on the side, they're absolutely delicious.
Finally, someone tells me why and when I should be using convection. Thank You Glen
Those potatoes would be amazing with the sausage and peppers
I've been saying for a while that the best roast potatoes have been boiled before baking in oil, but I've never thought of steaming this until the water is gone, and oven-frying in the remaining oil. I'll definitely be giving this one a try!
I love the creamy/crunchy combo 💕
They looked nice? Made me hungry luckily my tea is nearly ready? 👍👍✊😂FROM BIGMICK IN THE UK🇬🇧
Awesomeness
I've made these several times! They are excellent. Having them with Greek stew tonight called Stifado.
Yukon gold potatoes and blue flesh potatoes are my favorites, even and especially for baking. I really prefer the flavor and moistness.
Definitely making these today. Thanks for this.
So as a Brit that loves Roasties, this is an incredibly different way of cooking roast potatoes that I don't think I've ever seen before (and I used to work in an industrial kitchen making the buggers!). The liquid in with the roasting is so otherworldly that some here might even refuse to call those roast potatoes and more "marinated chips". Either way, I'm going to try them out tonight!
If you're curious, here the normal convention is:
- Cut potatoes into large chunks (this is important later)
- Boil them (or pressure steam if available) until the edges of the potatoes are barely holding together as cohesive pieces
- Drain the potatoes and let them dry
- Ruffle them (shake 'em about) to creak down the exteriors down to a crumble, but still solid chunks (this is why large chunks are important!!)
- Season with salt
- Place into a preheated (fan) oven @ 240c on a large tray with either oil or some meat fat (goose or beef for best results) + crushed cloves of garlic
- It's important each potato has enough space and they aren't swimming in fat.
- Flip the potatoes at around the 20-30 minute mark, throw in Thyme/Rosemary, remove garlic if its burning
- Once just-before-golden-brown, squish them *slightly*
- Keep them in the oven until they're as brown as you want! Normally around the 40-50m mark.
What you are describing will give you an amazingly crispy roast potato. You are not going to get that here - this is closer to Potato Fondant. Your using the flavoured liquid to get an extremely tasty potato but you are usually only getting a bit of crispiness here and there.
@@JeremyMacDonald1973 Glen is letting the water completely evaporate in this recipe though - definitely not quite the Greek potato recipe that I’m used to.
that damn jules has a keen sense to always show up when the work's done.
great channel btw. thankyou.
5:52 - Chicken had to say hello too :P
giving it a try, we love 'potatoes from the oven' when we go to Western Crete, so excited to see how it turns out. We loved it, but would add a few whole unpeeled garlic cloves and the lemon skins you squeeze for the juice. Liz, Johns partner.
I usually roast potatoes with sausage and peppers... lol great combo.
6:20 chicken meowing in the background lol
This looks really good Glenn I never thought about doing it exactly like this but will give this a try the flavor sounds like it would be phenomenal
Omg I want to do this immediately. Just need to go find a lemon 🍋 delicious and love the tip to run the fan on the oven for extra crispy ❤
You guys are so adorable. The potatoes look delicious! Must try soon!
thanks for your videos, i have bad insomnia most days and your videos help me relax
Mmm my mouth is watering. I 💛 🥔s
I'm so glad that I'm not the only person who rolls a lemon so dramatically!
definitely making this soon!! Love lemon!
Those potatoes would be so flavourful! I’ll have to try.
I made your last sausage and peppers recipe during the “time that shall not be named”. It’s totally not something I would have normally cooked but I’ve made it several times so I’m excited for the next version!
Hi Glen and Julie I love all your cooking and cocktails vlogs. My son and daughter in law come down every other week and we watch you vlogs together. We also try one or two of your cocktails. It’s good fun. I was wondering if you could do vlog on vinegar pies. There also recipe for what called a water pie, have you ever heard of these before? I am truly sorry that some people get mean. It’s just easier to be nice. Thank you
I made these the other day for dinner and they were really good and simple to put together. I loved the addition of the tomato paste to the dish. I didn't use the wine because I am deathly allergic to alcohol and it was still very tasty. Next time I think I will add some garlic cloves and some rosemary too, but I think anyone will like the recipe as presented and I hope they try it. 😉
I've been wanting to try and make something like this for quite a while now. Will be giving this a try for sure.
why do you not use convection? I love it it cooks more consistently, faster and gets better browning and crisping
That looks really good.
This is a really good method. Open for versatility with flavour profile.
I must try that recipe! I hear Chicken sing his praises, twice 🙂
absolute banger of a recipe! made this for my family as a side dish for dinner and it tasted awesome thank you!!!
Yum my kind of spuds!
This sounds wonderful! Thank you!
I have to make these.
good job
this kind of gives "fondant potato" without all the fussiness and waste. i really want to try this. i bet when you guys taste a couple dishes in a row like this you are too full to sit and have a meal of it anytime soon. i also feel like you either have a lot of friends or a lot of frozen leftovers
How I became an addict. Few weeks ago : « Dad, check this guy. »
one tip: most authentic greek restaurants use a little of regular yellow ballpark mustard to give them that colour
That looks really good, and we just got a convection oven
Something very very similar to this was on my radar for this weekend. I like the looks of your changes and I'm going to incorporate most of them. Thanks!
Oh my !!
Looks like it should be a hit with my family. Looking forward to your twist on sausage and peppers.
oh yum!
Im the only person in the universe that doesnt like roast or mashed potatoes but this does sound pretty good. Might make it next time for my family who do like potatoes.
Christine Cushing did a similar recipe on her old show. Only difference, no Chicken Stock or Tomato Paste. But she added Garlic.
I made her recipe and it was great. Next time I make it I will try with Chicken Stock rather than just water.
5:52 cat wants some screen time lol
I love crunchy potatoes, and planted tons of potatoes in the garden this year. Please feel free to put potato recipes in frequently this year
Can’t wait to try making these.
Looks fantastic!
Convection is always 25 degrees less than the regular oven temp
Why do I watch the video when I am hungry?
Good show as always thank you.
I just attempted this recipe and the end result scared off my roommate but that just left more for me. I burnt it. I left it in like less than five minutes too long (the last 30 min watch it like a hawk!) but I happen to like burnt so it works for me. Added ketchup at the last minute cuz I'm a Texan, and am nibbling on it as I write this. The idea of lemon flavor over potatoes is inspired AND inspiring. I thought I used too much zest early on but I didn't get as much juice out of the lemon as I thought I would so it evened out. Also I sprinkled some grated cheese over it while it was still cooling cuz cheese and potatoes is always a good idea.
No idea if you'd actually answer this in a video, but you did get me very curious: why don't you use convection normally? Are there drawbacks to using it for some (even most) things? Lovely work btw!
6:20 chicken would like some potatoes lol
yummmmmmmmm
Will you ever release a cookbook?
I love these lemon potatoes! Be warned..adding too much lemon can prevent the potatoes from cooking. Excessive acidity prevents the potatoes from browning and softening.
Hi Glen. Just found out your channel and all the recipes look delicious. Will definitely try them out soon (my oven's broke, so I need to by a new one). I'm from the Netherlands and was surprised to find the recipes in Dutch. I reckon Jools is Dutch? Small tip here: could you also put the temperatures in Celsius, next to the Fahrenheit? Saves looking up the conversion.
Kan niet wachten op de volgende video👍
My oven is broken, too 🙃
Was that a cat I heard at 5:53?🐱
6:21 I've gotta ask - can we see the cat one day please?
Her name is Chicken.
th-cam.com/video/C0s4cS_m5JM/w-d-xo.html
skip to 26:15
I’ll have to find it but they’ve made a cameo in at least one video.
Chicken shows up on occasion ... sometimes she's heard meowing in the background.
I think she showed up in a video somewhat recently right at the end when Julie showed up. Was a video in the past 1-6 weeks I'd guess.
onions and garlic would really make it tastier for me
I was thinking maybe you could do a gravy and cheese roasted potatoes. Sort of poutine style.
Marinate the potatoes overnight, and try adding garlic.
I add chicken thighs when I make this. It is a great dish.
The only thing I might do differently is not peeling the Yukon Gold potatoes, I like the peel.
Hello I just found your channel. I've watched two videos. The first was your attempt at making original coke . The second was you attempt at Dr. Pepper. And you said, you would try again. I looked through all your videos after that one. There are a few with Dr Pepper. But no other attempts.
Left over baked potatoes I think make make better fried potatoes. The. You could do this on a stove top with a lot less ingredients imo. Or you could bake a potato in the microwave and then fry them too or even bake them as well to a crisp on a baking sheet.
See I've found something interesting in the local supermarket.....store brand only wine stock pots I've not tried them yet but I've got some and lambs done the much needed seasonal price crash so I'm thinking shepherd's pie just to try them out, but I can't see why everyone couldn't use them instead of wine as they're so cheap
Can you do this in an air fryer?
I really want to make these, but I don't have a pan like that. I've got your traditional stainless pans, or a 12" cast iron skillet. Would any of those do? If not that's ok, just figured I'd ask.
I always use convection
should one use a "floury" spud or a "waxy" spud?
Similar to Maldivian potatoes dish
I think the adjective you are searching for is "-esque" 'Greek-esque lemon potato'
do you think garlic would burn if added to the mixture?
Isn't that basically a "steak fries" cut? ;p Or that's what we'd call it this side of the ditch.
Looks good! Do you think I could use preserved lemons in this instead of fresh???
They would be great. I might offer you to use both preserved and lemon juice. Also some Garlic!
@@michaelreid8857 Thanks, I made several jars of the preserved lemons and am trying to find new things to use them in. Oh, and lots of garlic goes without saying!
@5:53 chicken spotted
oh and @6:21
Hmm. At 6:21, did I hear your cat in the background?
Glen, how do you get those pans clean?
Yummy - I disagree that the waxy potato is the best all around potato. I think the russet potato is the better choice for an all purpose potato. Russet potatoes are better baked, mashed, fried. Waxy potatoes (Yukon gold, red skin, what I grew up calling New Jersey potatoes, here in the southern USA) are better boiled either as an dish as is or in potato salad or maybe roasted as in the dish here. though russet potatoes will roast well, too. My thought -
Looks delicious,I definitely would need way more taters than that thou,lol Love me some taters.
😂I can't cut my potatoes into wedges either 🤣
It sounds like Glen and Julie's cat made an inclusion in this episode at the very end.
Off topic but, why are comments turned off on your Alabama Pancho Pie video?
wondering the same
I got tired of the confederate flag waving racist comments, and the personal attacks against me...
🤓👍🖖👌✌😎