Great Greek Potatoes Recipe

 

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Greek Potatoes

These flavorful potatoes pop with a lemony zing and are much less oily than the ones served in most Greek restaurants. Piquant from lemon juice and aromatic from garlic and oregano, you will be cooking this simple recipe for Greek Potatoes every night. I like to make them outside on the grill in a large quantity. They make a perfect side dish for any BBQ or grilling cookout.

Course. Lunch. Dinner. Side Dish. Vegetable.

Cuisine. Greek. American.

Makes. 4 servings

Takes. 15 minutes prep time, 1 hour to cook

Ingredients

3 pounds firm boiling potatoes (read all about potatoes)

1/4 cup olive oil

1/2 cup lemon juice (from about 8 lemons)

1 tablespoon dried oregano

2 cloves pressed garlic

1 tablespoon Morton's kosher salt (read more about the science of salt here)

1 teaspoon ground black pepper

Optional. Add 2 tablespoons fresh chopped parsley for garnish

Optional. Amp up the flavor by substituting chicken stock for the water.

Blue or green garlic? Sometimes fresh garlic will turn blue when cooked in acids like lemon juice. If you notice blue flecks, don't worry, they will brown when the water evaporates and the flavor will not be altered.

Method

1) Prep. Peel the potatoes and rinse them. Cut into wedges or chunks about the size of your thumb (2" x 1").

2) Fire up. Set up your grill in a classic 2-zone setup.

3) Bake. Dump everything into a baking pan large enough to keep the potatoes in a single layer. Don't use an aluminum pan because it can react with the acid in the lemon juice. A dark colored baking pan will brown the potatoes better than a stainless steel pan. Cover the potatoes with water. Place it over direct heat on your grill, medium heat, or place the pan on a side burner or indoor range top burner about medium heat. Don't cover the pan, but close the lid on the grill so it heats from all sides. Let 'er boil uncovered for about an hour or until all the liquid has evaporated. Keep an eye on it.

4) Fry. When the water disappears, the heat will rise and the potatoes will begin to fry and brown on the bottom. Move the pan to the indirect side and stay right there. Prevent the potatoes from burning and help them brown on all sides by rolling them around with a spatula. Scrape the bottom so they don't stick. Taste them and if they are undercooked, add another cup of water. Total cooking time is 45 minutes to an hour, depending on the size of the potato chunks.

5) Serve. Serve immediately.

Optional. When there is still a bit of water left, add 3 tablespoons dried onion flakes (not onion powder). Don't add them too early or they will get gummy and blacken.

"Money is the root of all evil, and yet it is such a useful root that we cannot get on without it any more than we can without potatoes."Louisa May Alcott

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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