Emily’s Lemony Greek Potatoes πŸ‹

Fantastic on their own or as a side, these delicious lemon and garlic infused potato wedges are just heavenly! They’re so easy to with a quick dollop of mustard, topped up with stock, and slowly roasted in all the juices is a big family winner.

Step by step photos and how to video included!

I had to have this recipe! Whilst on holiday the Chef from The Green Frog in Argassi, Zakynthos, gave it to me as I couldn’t get enough of them! I love Greek people and their food. Food from my own heart too, all the delicious mouthfuls are lovingly homemade from scratch and served fresh in the Tavernas!

These lovely wedges just about go with anything, from chicken kebabs, lamb steaks, moussaka to falafel. Β  They would also make a fantastic twist on a rich family classic chicken roast dinner. The sweet lemon cuts through any fatty meats and strong flavours, they are just simply Moorish. Give them ago instead of your usual roast potatoes next weekend! They stand out in their own right!

Let’s Get Cooking!

Serves 4 – 6

  • 8 Large Potatoes sliced into thick wedges.
  • Small bulb of Garlic, bulbs peeled
  • Handful of fresh rosemary
  • 1 lemon (juice)
  • 1 tbsp. of yellow mustard
  • 2 tbsp. of olive oil or spray oil (optional)
  • 500ml of stock 2 stock cubes can be chicken or vegetable
  • Salt and Pepper

Heat your oven to 180 degrees

Take a large oven roasting dish or tray. Β Β Slices the potatoes in to thick long wedges, spray or drizzle oil into the tray. Throw in the potatoes.

Peel the skin of the garlic, break the rosemary up into small sprigs, throw these into the wedges. Give them a stir! Add the mustard.

Boil the kettle, place stock cubes into a measuring jug, once the water has boiled add to the stock cubes and give a good stir so it has dissolved. Pour over the potatoes, making sure it covers them halfway up!

Squeeze the lemon juice allover the potatoes, add salt and pepper.Β  Mix it all up, cover with tinfoil, place it in the oven on a middle shelf, set the timer for an hour! Now go and do something else.

Once the timer is ringing, carefully take them out of the oven and remove the tin foil lid, beware they can be quite steamy!

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Turn the oven up to 200 degrees. Give the potatoes a good mix in all those lovely rich yellow juices. Place them back in the oven for another 30 minutes, check they are not burning halfway through!

Once the stock has all been absorbed and the potatoes are a little crispy, but soft and melting on the inside they are ready to devour!

Enjoy!

Emily x

These are truly one of my favourite potato recipes and bring back so many fantastic food memories from Zakynthos!

Video link

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11 thoughts on “Emily’s Lemony Greek Potatoes πŸ‹

    • Hi thanks so much, I’m still learning but big thanks to you as nearly a year ago you encouraged my first blog! It meant a lot so thank you 😊 potatoes aren’t pretty but could be made into lemony fondant potatoes with a hint of paprika and chilli! Now I’m thinking of new recipe πŸ™„πŸ˜Š

      Like

      • Very Inspiring recipe. Looking forward for more of your creative recipes. Thank you Emily. And very nice to see your video channel. Keep going.. you are a real inspiration.

        Like

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