FOOD - Roast Potatoes, A La Greque Courtesy of Everyday Mediterranean

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By Peter Minaki

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One of the most common questions I receive

from my Greek Super Club participants is How

do you do those crisp roast potatoes like at the

Greek restaurants?

The answer will come soon, but did you know

potatoes are a relatively new ingredient in the

Greek food basket? In the early 1800s, aroundthe time of Greeces fight for Independence

from the Ottoman Empire, Yiannis Capodistrias

(Greeces first modern prime minister and

merchant) imported what were then foreign

potatoes to the Greek masses.

His thinking was the impoverished population

would snap-up this cheap and easy to cultivatevegetable that was also nutritious and filling. He was met with indifference from the populace so he devi

scheme to make the lowly potato become coveted.

One day he left sacks of potatoes out in the open in Nafplio (Greeces capital before Athens) overnight

ordered the guards to look the other way if anyone should try to steal some. Thinking the sacks valuable

Greeks stole the potatoes and Greek food history was made!

Today Greeks and non-Greeks cannot disassociate potatoes with Greek cuisine with dishes such as pot

fried in olive oil, summer potato salads with olive oil, scallions and lots of herbs or the most famous, roapotatoes.

There is little mystery to Greek roast potatoes other than to use fresh lemon juice, good baking potatoes

Russet or Yukon Gold, Greek olive oil (I think it is the best), sea salt, pepper and herbs such as dried Gr

oregano, fresh thyme or rosemary.

The only other trick is to roast the potatoes in a high heat oven and allow time do the rest of the work.

Roasted Potatoes, a la Greque

(serve four to six)

6 to 8 large Yukon Gold or Russet potatoes

1/2 cup extra-virgin olive oil

juice of 1 lemon

1/2 tsp ground black pepper

1 1/2 tsp sea salt

1/2 cup hot water


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1 tsp dried Greek oregano (or thyme or rosemary)

heat your oven tp 425 F and set the rack to the middle position. Peel your potatoes and cut lengthwise i

quarters. Place in deep roasting pan and add the olive oil, lemon juice, salt, pepper, herbs and hot wate

Toss well to coat the potatoes and taste and adjust seasoning. Place in your heated oven for 40 to 45

minutes, tossing the potatoes halfway through the cooking time with slotted spoon.

Test the potatoes for doneness with a fork or knife. Remove from the oven and serve with a Sunday of rlamb, beef or chicken.

---

Peter Minaki is the founder of www.kalofagas.ca (http://www.kalofagas.ca). Peter is a frequent contribut

Greeces Free Press gastronomy website, appeared on cooking segments in Greece and in Canada an

recipes have been featured in Canadian Living Magazine, OPA magazine, National Herald, Stahl magaz

and Ensemble Vacations. Peter currently cooks an hosts monthly Greek Supper Clubs.

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FOOD - Roast Potatoes, A La Greque Courtesy of Everyday Mediterranean

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