Potatoes, being my personal favorite vegetable had to be my next choice for the third recipe – Greek White Bean Soup and Greek Pancakes being the other two – under the theme “Flavors of Greece” in the Blogging Marathon #76. You might be wondering why I did not choose any non-vegetarian dishes to make for Greece. In fact, they have a plethora of lip-smacking non-vegetarian fare especially with meat. However, respecting the general participants of the marathon group who happen to be majority vegetarian, we simply opt out of doing it. Also, it became an excuse for me to be making more vegetarian fare at home. I am trying to restrict our intake of poultry and meat to two days per week and somehow, I am getting some acceptance for it at home. 🙂
The main star of this potato bake is definitely the lemon. My folks aren’t really fond of citrus as such, so I went a bit low on adding them to the dish. It is so easy to make – cut the potatoes into wedges, blitz all the flavor ingredients till homogeneous and just pour all over it, push it into the oven and forget about it, except in the midway, you need to give it a stir to help the potatoes cook well. I referred to many recipes while wanting to cook this, but this link had an fantastic idea of sprinkling some semolina on top to give a nice crispy layer to the potatoes. If you are a potato fan like me, then do make this and pair it along with a good simple roast chicken and some hummus. You will have a totally complete meal… Off to the recipe…
Patates Lemonate ~ Greek Lemon Potatoes
- 5 large potatoes chopped in wedge shapes
- 1/4 cup olive oil
- 3/4 cup chicken stock refer notes
- 6 cloves garlic
- Juice of one lemon
- 1 tsp oregano
- 1 tsp black pepper
- Salt to taste
- 1 tbsp semolina optional
- Chopped parsley for garnish
- Preheat oven to 200 degrees.
- Arrange the potatoes in a large baking dish.
- Blend ingredients from olive oil to salt till well combined. Pour over the potatoes.
- Sprinkle the semolina.
- Bake for 45 minutes. Pull out the tray and toss the potatoes. Ensure there is sufficient liquid in the pan, if not, add around 1/4 cup hot water.
- Put back into the oven and bake for another 45 minutes.
- Serve hot with a sprinkling of parsley.
I added a stock cube to the water while blitzing. You can use thin home made or store bought chicken stock instead.