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Oven baked lemony potatoes

Briam

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Oven baked lemony potatoes

These are soooo yummy! A mix between roast and boiled potatoes and bursting with flavour.

Ingredients: About 2 lbs of red skinned potatoes, the juice of a large lemon, 2 garlic cloves, around 8fl oz of stock [chicken or veg], a large slug of olive oil, rigani, and a generous amount of salt and pepper. This should be enough to feed around 3-4 peeps.

Method: Peel the taters, cut them to the size you like and marinade them in the rest of the ingredients for a few hours. Do make sure you use red skinned or waxy potatoes, as the white skinned variety may well fall apart as you cook them!

Bake the taters with the marinade in a casserole dish in a moderate oven for around an hour to an hour and a half. I keep a lid on the casserole dish for the first 20 mins or so. The marinade should not dry out so check half way through and add some more liquid if it looks thirsty. The end result should be a soft potato that has some dry crispy edges – roasted, but not crunchy like the traditional British roast potato.

Double baked taters

In the unlikey event that you have some left over you can drizzle some olive oil on them and pop them back in the oven for 15-20 minutes. The result are the most amazing crispy potatoes with a lemony kick.

BRIAM

This dish is often referred to as a Greek rataoulle, but it is baked in the oven, not cooked in the pan and has the addition of potatoes which do not appear in a rat. In Greece it is often served as a main course, but works equally well as a side dish. There are many variants to the recipe, mine is based on the Briam that I enjoy in The Mani region of the Peloponnese.

Ingredients: To serve 4 peeps as a main and more as a side- One sliced courgette, one smallish sliced aubergine, a medium red onion sliced, a couple of cloves of garlic finely chopped, a few skinned and chopped ripe tomatoes, a couple of skinned and sliced waxy potatoes, a huge glug of Greek olive oil, finely chopped fresh parsley, salt and pepper, Optional: One sliced green pepper.

Method: Combine all of the ingredients in a bowl and mix together carefully but thoroughly so the vegetables are well coated in the oil, tomatoes and seasoning. Shove it into a baking dish and cook in a medium hot oven covered in tin foil for around an hour. Then remove the foil and continue cooking for a further half an hour or so. Take it out of the oven and serve warm, not hot.

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