There is a little Greek restaurant on my corner called Teddy's. These are their lemon potatoes. I promise you, the picture doesn't do them justice. Tender, herby and lemony, they are the perfect accompaniment to a large Greek Salad (my usual order). After the jump, I play recipe detective.I suspect they are prepared like this: Russet potatoes are peeled and cut into wedges. Place these in a 9x13-inch baking dish and douse with a generous amount of olive oil, lemon juice, and chicken broth. Sprinkle with dried oregano (and maybe thyme), salt and pepper. Cover and bake until tender, uncover and let the potatoes get a touch of color. I can't be sure of the exact measurements—I'll be working on it though so check back here in a bit for my own attempt.
Anybody out there have their own recipe for Greek-style lemon potatoes? We'd love to hear about it!
From: Dave C | 10/12/10 at 7:31 pm
Diners drive ins and dives did a piece on Niko Niko's here in Houston, and I think they cooked the potatoes. Theirs are much more yellow. I'll try to find the video link.
From: Free Recipes Online | 10/13/10 at 1:21 pm
wow I love the lemon favor so I know I would absolutely love this dish. thanks for sharing
From: Olympia | 10/13/10 at 2:31 pm
They way my mom does it (and they are amazing!) is very simple; you are basically making a salad dressing.
1) In a jar combine:
1 1/2 cups olive oil
1/2 to 3/4 cup lemon juice
about 2 1/2 tsp. each of salt, pepper, and dried oregano
(There is room for variation in the measurements, but these are the key ingredients and rough porportions. It is the type of dish that can be made by sight and intuition.)
2) Shake it up!
3)Pour into a roasting pan and allow to come to temperature in a 400 degree oven.
4) Add 4-6 peeled, potatoes (cut long ways into thick wedges) to the hot oil inan even layer and toss around.
5) Roast for about 45 minutes or until the potatoes are fork tender, stirring them up evey 15 or so.
*Note: In this variation the potatoes come out a bit less "fuzzy" then what is picutured in the post. Both are incredibly delicious!
Dawn is right about Teddy's lemon potatoes, added moisture (from 1/2 to 1 cup of chicken stock plus the steam from covering the roaster) is what gives them that fall apart(fuzzy)texture.
Just think of the potatoes bathing in liquid that covers them about half way. Don't fear an excess of oil, juice, (and stock); this is almost like a shallow braise.
From: Lesley Ann Hadella | 10/14/10 at 9:27 am
We have a very similar recipe for Greek potatoes from our local Greek shop in Houston, TX. Enjoy!
NIKO NIKO'S POTATOES
3 large russet potatoes, peeled and cut into uniform pieces
3 or 4 lemons
1 to 2 tablespoons powdered chicken soup base
1 to 3 tablespoons olive oil
Preheat oven to 350 degrees. Place the potatoes in a casserole dish. Squeeze the lemons (recipe states seeds and all) over the potatoes. Drizzle with olive oil and sprinkle with chicken soup base. Roast for about an hour. Serve.
From: Lise | 4/6/11 at 11:38 am
if u put a bit of orange juice too..you are going in heaven
From: Meigan | 3/30/13 at 11:59 am
My mom makes our Greek potatoes with White potatoes, also called Rose potatoes. That is traditional for our family's Greek recipe for our Easter dinner.