I am always on the lookout for potato recipes.
I tend to cook potatoes the same way every time in a rotation: roasted, mashed and baked. I have found this amazing little recipe that I served with trout and now I will definitely be adding this to my rotation.
When you chose to make these, make sure you start a good hour and a half before dinner. They take 70 minutes for the initial roast, then an additional 10 minutes. These are easy, fluffy and full of flavor with just hint of lemon that is not over powering.
I made these for the first time with trout, as I mentioned, and the reason I chose this potato recipe was because of the lemon and garlic flavors, which I knew would pair perfectly with the trout. I made the trout with butter, white wine, garlic and lemon. The flavors were not over powering, and in fact, they complimented each other perfectly!
If you are cooking something with a lemon undertone, these potatoes are the perfect side dish. Give them a try and let me know what you think!
Slow Roasted Greek Potatoes
- 2.5 lbs Potatoes
- 1/4 cup Olive Oil
- 1/2 cup Lemon Juice Use fresh lemons!
- 1 cup Chicken or Vegetable Broth
- 1 tbsp lemon zest
- 8 cloves Garlic Peeled and thickly sliced
- 1/2 tsp Dried Oregano
- 1 tsp Salt
- Preheat oven to 240 degrees
- Cut potatoes into chunks-the original recipe says not to peel them, but I did.
- Mix all the ingredients in a bowl except the potatoes. Pour mixture over potatoes in a roasting pan with a lid. Mix to combine with the potatoes.
- Cover your roaster with the lid, or cover roasting pan with tin foil.
- Put potatoes in the oven for 70 minutes.
- Remove the lid/tin foil and continue roasting for 10 minutes longer.