Greek Lemon Potatoes | Christine Cushing

Hi, I'm Christine Cushing and welcome to my quarantine kitchen, where I give you easy, comforting recipes that make the most of the ingredients you have on hand today. Three words. Greek

potatoes

with

lemon

. OPA, that's all I have to say. Well, let's prepare them. together and they are delicious, so the first thing I do is my

lemon

Greek

potatoes

. I don't know. I'm going to speak with this accent. I have no idea why, but you know, as soon as I say lemon Greek potatoes, I feel like I need to say. That way I always have my potatoes soaked in water here just to keep them from browning, it also removes some of the starch so if you want to mess with them you can peel them and cut them up.

Involve the whole family. Do this in advance and you can store them in cold water ready to use again depending on the size. I'm just going to cut them into wedges, but actually this is a simple recipe, you can cut them however you want, but because I have different sizes I'm just adjusting some of them will be in half others will be in quarters you know, the key here is for this guy of recipes and a lot of the Greek recipes are really about simplicity but the quality of the ingredients and sometimes the quality. It's also what type of ingredient you are using.

They look good. I can already imagine them. For me, the best Greek lemon potato needs more starch, so this is a Yukon Gold potato, so it's a little richer. from a hybrid I love using this potato if you know me but if you want to mess up, I'm just going to do this, it'll be faster, you want to mess up with potatoes that are a little bit starchier, so something you would make mashed potatoes with French fries, not the potatoes, because this is going to give us that beautiful Chris penis, so here are my potatoes again, it's not a recipe, just get a frying pan.

I love this roasting pan because it's cast iron so it's going to give me those crispy bits so while we're on the crispy bits let's talk about how you prefer your potatoes everyone has a different idea this is olive oil and there will be again One warning, there will be some olive oil if a Greek grandma doing this pretty much makes the entire bottle. I don't do that, but I'd probably say a quarter cup and you'll get the full recipe, but right now I'm not improvising too much with this olive oil. and with this type of pan what I like is that the outer edges have that crunchy disk almost stuck to the bottom, small dark edges and then the inside is super tender, that's why I make it in this type of pan and I'm not going to cover it , so to that end I'm going to add a couple of things here, it's lemon potatoes, so give it the lemon.

I have some leftover lemon pieces in my refrigerator, so again I want to use them. I don't know if anyone has more citrus than me in my refrigerator, but they're always there, so I'll probably squeeze the equivalent of a whole lemon because they must have such an exciting lemon flavor that my mouth already is. t water just thinking about them and it's a good way to use these scraps, just lemon pieces that are lying around, these will go if you have lemons that don't have juice, you may have to use a lemon and a half if I don't like it too much , just choose less, it's totally up to you, okay, now that I've used all my lemon balls, I'm going to make other lemon balls because I love adding zest too, so I always wash my lemons and any citrus fruits first.

I do this and I go organic for that reason because a lot of pesticides stay on the skin lemon zest look now Greek lemon potatoes you have to have Greek oregano and it's really a disaster again. I always bring oregano from Greece and it's so fragrant, so phenomenal and I don't know, I can't even tell you, that's how we get it back and then we just pluck it off the stems like that, so fragrant, so amazing, if you have these, you get little bunches. and somehow the amount of oregano we use in Greek cooking is crazy, it just can't seem to be enough.

Any normal person would think that's a ridiculous amount of oregano, but it's great. I'm going to use some coarse salt of any kind. of sea salt again on top here not too much and while we're there we're going to give it a little bit of ground black pepper. I like it a little thicker, but here it's lemon, olive oil and potato, that's what you want to try, should we make some? shimmy but you know what I'm going to stir because I'm going to use it, that's my motto stir it if you don't want to use it right away.

I imagine the final result. I mean, it's very easy, but here's the thing. It's that recipe that in my family people literally stand at the stove if it's hot if it's cold if it burns and they just start pulling out of the pen I don't know maybe it's just my family but they do it I've seen them so we'll probably finish making twice as many potatoes as we think we will need because half of them are eaten beforehand. The secret for me is a little water. In this case, what the water will do is steam the potatoes, not too much. a little until cooked through and then they will crisp up as the water evaporates.

Now if you like your potatoes soft and tender all the way through, add a little more wet water and cover them that way, they steam. I don't like doing that, so everything is ready to go. The oven is set at 375 and convection is the key here. Don't ask me how long it will take. I'll tell you when they're done. Look at them lemon potatoes make me so happy 45 minutes they are good wait until you see them wait you will be standing on top of this pan picking look at that oh of course now they are steaming so there will be no picking we have wait a few minutes you smell the lemon and the olive oil in the air these have had a chance to cool look what I promised you I'm going to be standing I'm going to be the one standing picking these come in this pan and look at the little bits crispy, see that? look this is what you want to see crispy corners if your potatoes are perfectly formed and have all kinds of blonde color then you have failed you have to see these crunchy twisted bits that is what I want to see and this one looks perfect for tasting look that totally imperfect like perfection is overrated this is so good look at that looking inside what it looks like look at what I promised you crispy outer edges and then look at the inside super soft who won't be standing on top of this eating the entire pan there is where will you find me the lemon immediately hits you in the side so delicious so comforting so easy all those things I promised you from above? thank you for joining me in the quarantine kitchen again for this simple and fun recipe that has universal appeal, everyone will love it thank you thumbs up please share let me know what's going on in your kitchen try lemon potatoes let me know how they turn out, mmm, lemon.