As a child my aunt would always make it a point to take me to the local Greek fest that happened every summer. I remember it being such a treat. I loved watching all of the dancing, listening to the upbeat music and of course eating the best of what Greek food has to offer. One of my favoruite Greek dishes has to be roasted lemon-garlic potatoes. I love how the sour lemon and powerful garlic flavours compliment the humble flavour of the potato and the herbaceous notes of time and rosemary scattered throughout. Funnily enough, the last time I made greek potatoes was years ago when I first started cooking. I think I was maybe 14 and I mistakenly took 4 cloves of garlic for 4 bulbs. Needless to say they were some powerful potatoes and I learned a valuable lesson. I promise, these guys turned out much better then my previously ill-fated batch.
- 8 potatoes, peels are quartered
- Juice of 2 large lemons + 1 for garnish
- 1 tbsp garlic (or 2-3 cloves)
- 1 chicken bouillon cube
- 1/2 cup olive oil
- 1/4 cup water
- Afew sprigs of fresh rosemary + thyme
- Salt + pepper to taste
- Preheat over to 350 degrees
- In a medium size bowl add olive oil, lemon juice, water, garlic, bouillon cube, rosemary, thyme and salt and pepper. Whisk until the bouillon cube is dissolved.
- Add in potatoes and coat them with the mixture.
- Pour potatoes into a cast iron skillet and sprinkle with salt and pepper. Top the potatoes with thinly sliced lemons and a few sprigs of thyme.
- Cook potatoes at 350 for 55 minutes and broil for the last 5 to crisp up the potatoes.
