Ellinikos Lemoni Patates
I tried this once at a Greek friend's house and found this recipe was not on this website and I think everyone should try it!
I tried this once at a Greek friend's house and found this recipe was not on this website and I think everyone should try it!
- Carbohydrate 0.3306 g
- Cholesterol 0 mg
- Fat 0.755 g
- Fiber 0.0209999990463257 g
- Protein 0.0636 g
- Saturated Fat 0.10445 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.185 mg
- Sugar 0.309600000953674 g
- Trans Fat 0.02182 g
- Calories 8 calories
Step-by-step
- Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
- Let them stand in water while preparing sauce.
- Combine all other ingredients in a gallon size"zipper" bag, and shake to combine.
- Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours.
- Preheat oven to 400 degrees.
- Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval.
- Roast for 1hr 10min, turning occasionally.
- There should be plenty of sauce left over after roasting.
- You can put these under the broiler for 5 minutes to crisp them up if you prefer.
Crisp edges give way to a soft, yielding center saturated with bright citrus and rich meat stock. Roasting starchy varieties at 400 degrees Fahrenheit creates the ideal exterior crust, while soaking peeled tubers in cold water beforehand removes excess surface starch that might otherwise inhibit browning. Acidic lemon juice cuts through the abundant olive oil and lamb stock, balancing the pan drippings as the liquid reduces over seventy minutes.
Scaling and Proportions
Adjusting quantities requires careful attention to pan crowding. Large batches demand a wide casserole dish rather than stacking pieces; overlapping tubers trap steam and prevent proper roasting, turning the dish mushy instead of crisp. Maintain the ratio of one-third cup of oil to two cups of stock for every three pounds of potatoes to ensure adequate braising liquid remains before broiling.
- If potatoes fail to brown, remove excess liquid during the final ten minutes of baking.
- Stir every twenty minutes to promote even color development across all surfaces.
- Utilize high-heat broiler exposure for precisely five minutes at the end of cooking to maximize exterior texture.
