Try this Greek Style Roasted Potatoes recipe, or contribute your own.
- Carbohydrate 163.526833344564 g
- Cholesterol 0 mg
- Fat 18.6893 g
- Fiber 19.8226670755188 g
- Protein 17.9385333338278 g
- Saturated Fat 2.7087056 g
- Serving Size 1 1 Serving (1034g)
- Sodium 208.285066667968 mg
- Sugar 143.704166269045 g
- Trans Fat 0.661345600000001 g
- Calories 857 calories
Step-by-step
- Mix lemon juice, oregano, salt and pepper. Toss potatoes with mixture; marinate for up to one hour.
- Transfer the mixture to a baking dish. sprinkle with 1/3 c olive oil (I used less), dot with margarine, cover with foil.
- Bake at 350 degrees for 30-40 minutes, until potatoes are almost done.
- remove the foil and continue baking, stirring carefully, until they are soft and lightly browned.
- Add a little hot water during baking, if necessary, to prevent scorching.
- I found I needed to bake the potatoes longer; keep an eye on them.
Unlike standard boiled potatoes that rely on plain water for softening, this preparation braises tubers directly in an acidic emulsion of citrus and oil. Starch molecules absorb the seasoned liquid during the initial covered phase at 350 degrees Fahrenheit, which ensures the interior turns exceptionally tender before any exterior coloring occurs. Swapping the traditional olive oil for alternative fats alters the final crust significantly, because saturated plant fats or margarines contain water percentages that hinder proper browning. Fresh lemon juice provides the necessary acidity to break down surface starches, but bottled lemon juice can introduce an unpleasantly metallic bitterness due to added preservatives. Adding hot water in small increments during the bake prevents scorching when the liquids evaporate entirely, protecting the pan fond from turning acrid. Once the foil comes off for the final ten to fifteen minutes, monitoring the starch closely prevents burning while the sugars caramelize into a golden crust. Extra portions store safely in an airtight container for up to three days, though the internal texture softens further upon reheating. Transforming those chilled leftovers requires pressing them flat with a spatula and re-crisping them in a hot skillet with a minimal amount of fresh oil to restore textural contrast.
