Greek Lemon Potatoes.
Find it on the menu as λεμονάτες πατάτες - lemonátes patátes
A spectacularly tasty dish that can be eaten come rain or shine.
It’s very very simple … with a few tricks along the way.
In short …
Peel, Halve and Parboil some roasting potatoes.
Roll them in Olive Oil, then in Semolina and pop them into a pre-warmed roasting tin with some more olive oil.
Cook until they are considering going brown.
Add rough cut Garlic. Lots. Half a jug of Stock. The juice of a Lemon and some Oregano.
Leave to cook… it’s sort of half boiling, half roasting. It becomes more roasting as the stock evaporates. Occasional flip the potatoes so they all get a bit of the liquor and a chance to brown.
Serve the potatoes, and then spoon the liquid over the top of them.
They have a buttery/lemony/herby taste you get with eating snails. It’s supposed to me a side dish, but it deserves a starring role.
Find it on the menu as λεμονάτες πατάτες - lemonátes patátes