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voula_slat

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I love Greek lemon potatoes - it is one of my favorite sides. I thought I would share my recipe!

I toss all the ingredients together in a mixing bowl and then spread them on a baking sheet (that I have sprayed with cooking spray) in a single layer and bake on 350 Fahrenheit until golden brown, which will take about 45 minutes.

Ladolemono - (whisk together 1/2 cup olive oil, 1/3 cup lemon juice, salt, pepper, 1 teaspoon oregano, and 2 garlic cloves, finely chopped)
2 pounds potatoes, peel and cut into wedges
 
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I love Greek lemon potatoes - it is one of my favorite sides. I thought I would share my recipe!

I toss all the ingredients together in a mixing bowl and then spread them on a baking sheet (that I have sprayed with cooking spray) in a single layer and bake on 350 Fahrenheit until golden brown, which will take about 45 minutes.

Ladolemono - (whisk together 1/2 cup olive oil, 1/3 cup lemon juice, salt, pepper, 1 teaspoon oregano, and 2 garlic cloves, finely chopped)
2 pounds potatoes, peel and cut into wedges
Sounds gorgeous. I usually just drizzle my potatoes with lemon live oil, but this sounds more punchy.
 
I love Greek lemon potatoes - it is one of my favorite sides. I thought I would share my recipe!

I toss all the ingredients together in a mixing bowl and then spread them on a baking sheet (that I have sprayed with cooking spray) in a single layer and bake on 350 Fahrenheit until golden brown, which will take about 45 minutes.

Ladolemono - (whisk together 1/2 cup olive oil, 1/3 cup lemon juice, salt, pepper, 1 teaspoon oregano, and 2 garlic cloves, finely chopped)
2 pounds potatoes, peel and cut into wedges

This is very similar to how I make mine, but I don't tend to put garlic in my recipe because it gives me heartburn sometimes. I actually use shallots instead.
 

Roundup of Easy Recipes to Start Cooking Greek Food

I know a lot of people who want to start cooking Greek food but are intimidated. I want to help them out by brainstorming a list of "easy win" foods to get started making.

Here's what I have - do you have anything to add?

  • Greek Village Salad (Horiatiki)
  • Tzatziki
  • Greek Lemon Chicken
  • Greek Lemon Potatoes
  • Souvlaki
  • Greek yogurt with honey and walnuts
  • Grilled Halloumi cheese
  • Fasolakia
  • Briam
  • Greek style lamb chops

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

greek-salad.jpg

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?
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