Tuesday, September 15, 2015
Patates Lemonates (Lemon Potatoes)
Because I deplore insincerity and dissimulation, I won't even affect modest humility: these potatoes are amazing. My goal was the ineffable lemony, garlicky, herby, slightly-crisp-but-not-too-crunchy goodness of Greek restaurant patates lemonates, and I absolutely nailed it. So run, don't walk, to the kitchen and roast up some of this carb-based nirvana; your stomach (and anyone's you choose to share with) will surely thank you.
~ 3 lbs. Yukon gold potatoes (about 8 large potatoes)
~ ½ cup extra virgin olive oil
~ ⅓ cup fresh lemon juice
~ 1-2 tsp. lemon zest
~ 3 cloves garlic, minced
~ 1 tsp. each: oregano, paprika, chickpea flour (or semolina)
~ ½ tsp. each: salt, marjoram
~ 1 cup "no chicken" broth
~ 2-3 tbsp. each: chopped, fresh parsley and dill
~ Fresh black pepper
~ Preheat the oven to 400 degrees fahrenheit and coat a large, rimmed baking dish with cooking spray.
~ Pierce the potatoes and microwave for about 8-10 minutes; set aside until cool enough to handle.
~ In a bowl or beaker, whisk together the oil, lemon juice and zest, garlic, and dry seasonings.
~ When you can handle the potatoes, cut them into approximately 2" chunks and arrange them in the baking dish.
~ Pour the oil mixture over the potatoes and make sure they are coated thoroughly. (I find this easiest to do with my hands. Bonus: moisturizing!)
~ Add ½ cup of the broth, give it all another stir, and bake at 400 degrees for 20 minutes.
~ Add the remaining broth, stir the potatoes around, and bake another 15 minutes or so, until they are quite tender but brown around the edges.
~ Remove from the oven and mix in the fresh parsley and dill, and a few healthy grinds of black pepper.
~ Allow the potatoes to rest for a few minutes and transfer to a dish for serving; be sure to include any remaining liquid and/or browned bits from the pan.