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How I Make my Greek Lemon Potatoes

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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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voula_slat said:
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
Click to expand...
Sounds gorgeous. I usually just drizzle my potatoes with lemon live oil, but this sounds more punchy.
 
voula_slat said:
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
Click to expand...

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.
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

What to do with garden zucchini?

Every summer, I seem to end up with more zucchini from the garden than I know what to do with! Of course, in Greek cooking there are plenty of good options, but I’m always looking for new ideas once I’ve made the usual favorites a few times.

I tend to use zucchini for kolokithokeftedes, briam, stuffed zucchini, and simple sautéed dishes with olive oil and herbs. I also like adding it to vegetable pies or roasting it alongside potatoes and other summer vegetables. Still, when the garden is producing zucchini constantly, it’s easy to run out of inspiration.

What does everyone else do with an abundance of garden zucchini? Are there traditional Greek recipes you make every summer, especially ones that use a lot at once?

I’d also love ideas for preserving or freezing zucchini in a way that works well for Greek dishes later in the year.

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

What Greek Foods Do You Start Craving in the Fall?

I've been thinking more about seasonal eating lately, especially from a Greek perspective. Summer Greek food feels so naturally tied to the season with tomatoes, zucchini, eggplant, fresh herbs, grilled foods, and plenty of fruit. But once the weather starts cooling down, I find myself wondering what traditional Greek foods really feel like fall.

Are there certain dishes you start making as soon as September or October arrives? I'm thinking of foods like fasolada, giouvetsi, trahana soup, baked dishes, savory pies, and recipes using apples, grapes, walnuts, chestnuts, pumpkin, or other fall ingredients.

I'd especially love to hear about foods that were seasonal in your family rather than dishes you ate year-round. Were there certain meals your yiayia or parents always started making when the weather changed?

What Greek foods make you think, "Okay, fall is officially here"?
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