Lemon potatoes are one of my favorite sides at Greek restaurants. Velvety in texture, and brightly flavored from lemon and oregano, they can complement any dish - salad, vegetarian moussaka, gigantes, zucchini, or a dip platter.
Craving this restaurant favorite, I found a recipe on CooksIllustrated.com, but their approach cooked the potatoes entirely on the stovetop instead of what I had understand is the traditional baked approach. Confident in the Test Kitchen's mastery of home-cooked meals, I decided to give this approach a try versus other baked versions I found on the internet.
I made some modifications to the recipe, some of which worked and some of which didn't. What worked - substituting California White Rose potatoes because I couldn't find Yukon Gold at the store. No big deal, same with substituting less dried oregano for the fresh.
What didn't work - using less lemon juice and zest than the recipe called for. I should have gone for the full amount, even though it seemed like a LOT. The potatoes can handle it!
The potatoes also cooked very quickly, as directed by the recipe - within 20 minutes of starting. So this really is a great weeknight side to make for an otherwise lighter meal. I look forward to making these potatoes again!
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