Fact #1: My dad is 100% Greek
Fact #2: I love potatoes
Fact #3: I was destined to love Greek Potatoes
Having access to authentic Greek food over the years means that I’ve become somewhat of a snob when it comes to a really good Greek Potato recipe. I crave them with just about everything… meatloaf, chicken… you name it. It’s a great side dish even outside Greek cuisine.
So the search began. And today I bring you – THE RECIPE. Yep, it’s as good as the one in Greektown. Go break some plates, dance in the street with your handkerchief, light some cheese on fire, and give me the best “OPA!” you’ve got…
The REAL DEAL Lemon Greek Potato Recipe
Ingredients (serves appprox 6):
- 6 to 8 yellow Golden potatoes (YES, I highly suggest using Golden)
- 1/3 of a cup fresh squeezed lemon juice (usually requires two lemons)
- 6 cloves garlic (I use the Garlic paste from Trader Joe’s but minced garlic would work great too)
- 1/3 of a cup olive oil
- 1.5 cups water
- 3 chicken bouillons
- 1 tsp rosemary
- 1 tsp thyme
- salt and pepper as desired
- 2 to 3 tomatoes
Step 1: Preheat your oven to 400 degrees
Step 2: Wash and peel those potatoes. (My least favorite cooking activity in existence.)
Step 3: Slice them in half and then in spears
Step 4: Place the cut potatoes in a single layer in a baking/casserole dish.
Step 5: In a small mixing bowl combine the water, olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper and whisk together.
Step 5: Pour mixture over your potatoes in the casserole dish and give it a quick stir to ensure the potatoes are fully coated. Place the three bouillons in the liquid mixture and lay the sliced tomatoes on top.
Step 6: Cover your casserole dish and cook for 2 hours. YES, I said two hours.
Optional Step 7: You may want to remove the cover for the last 15-30 minutes of baking time to brown the potatoes a bit.
Mandatory Step 8: ENJOY.