Lemoni Patates

  

This is a very simple Greek recipe that will give a special touch to the potatoes that will accompany portions of chicken or meat. The measurements of the ingredients that I indicate are approximate, so you may need more or less depending on the amount of potatoes you make.

INGREDIENTS (4 people approximately)

• 1 Kg (2.2 pounds) potatoes
• 1 lemon
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons of chopped parsley
• 1 teaspoon oregano
• 1 cup of chicken or meat broth
• Half a cup of extra virgin olive oil

First we grate the lemon peel - being very careful not to catch the white part that is very bitter - and then we squeeze it. Then we mix the grated skin with the juice.

To the juice and the grated skin we add the teaspoon of salt, another of black pepper, the finely chopped parsley, the oregano and the cup of broth plus the oil. We mix well and reserve.

We peel the potatoes and if they are very large we cut them in half or quarters. We put them in the bowl where we have the sauce, stirring well and let them rest for an hour.

We preheat the oven to 200 degrees (392 F) and pour the potatoes and the broth into a somewhat deep container. If the broth exceeds half the height reached by the potatoes, it is preferable not to put it all. It is also convenient that the potatoes are not on top of each other so use a large tray to ensure that they are all cooked in the same way. We introduce the tray and let it cook for half an hour. After that period of time we turn the potatoes for another half-hour baking.

After that time the broth should have mostly evaporated. It is time to hit the grill for about 10 minutes so that they are well browned and crisp.

They are served as a seasoned accompaniment if you like with a little more parsley, oregano and black pepper. They are really yummy, you will love it as side dish of fish or meat.

NOTE: In Greek cookbooks they usually also incorporate minced garlic - about three cloves - but do it only if you like really strong flavors.