Let's Dish With Linda Lou

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Oven Roasted Greek Potatoes (Lemoni Patatas)

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If you’re looking for the best-roasted potato recipe look no further. Simple and comforting lemon roasted potatoes with garlic finished with fresh oregano.

This is a traditional greek side dish known as Ellinikos Lemoni Patatas is really popular in Greek cuisine. Here’s the recipe for my Oven Roasted Greek Potatoes.

Tina, my sister, is coming over to photoshoot this spread. I’m making a double batch of my Oven Roasted Greek Potatoes and plenty of Pork Slovakia With Tzatziki Sauce this way she can take home dinner for her and her husband, Dave.

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Oregano

Flat Leaf Italian Parsley

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Prep Time: 15 minutes
Cook Time: 50  minutes
Total Time: 1 hour 5 minutes
Yields: 12 servings (2 baking dishes)
Equipment: large mixing bowl, 2 (9 x 13) baking dishes, hand-held juicer, chef’s knife

Note: This recipe is for two baking dishes of Roasted Greek Potatoes. If needed divide recipe by half.

Note: To achieve the right texture, greek potatoes are baked covered for approx. 40 minutes in plenty of liquid-olive oil, lemon juice, and broth. As they’re covered the potatoes become tender as they absorb steam and take in the flavored liquid.

Ingredients:
8 medium to large size Yukon gold potatoes, peeled, washed, cut into wedges, divided
8 large garlic cloves, finely minced and divided
1/2 cup of olive oil, divided
2 lemons, juiced, divided
2 1/2 cups of chicken broth, divided (substitute unsalted vegetable broth)
1 1/2 tablespoons of dried Greek oregano, divided (substitute dried oregano)
1 1/2 tablespoons of Kosher salt, divided
1 1/2 teaspoons of freshly ground black pepper, divided
1 cup of Italian flat-leaf parsley, finely chopped for garnish, divided
1/2 cup of fresh greek oregano leaves for garnish, divided

Directions:
Peel potatoes and cut them in half. Next, slice each half into large wedges. Let them stand in water while preparing the sauce.

In a two large mixing bowls whisk together the olive oil, lemon juice, broth, dried oregano, Kosher salt, and fresh ground black pepper.

Drain and dry the potatoes.

Spray both baking dishes with non-stick cooking spray. Evenly divide the potatoes and finely chopped garlic between both baking dishes. Toss to combine.

Pour the liquid from each bowl into each baking dish of potatoes.

Cover each baking dish with foil, transfer to the oven. Bake for 40 minutes. Remove from the oven briefly to uncover both baking dishes. Return to the oven to roast for another 10 to 15 minutes or until the potatoes are cooked through and golden brown with a little crust forming.

To add a nice char and great texture to the potatoes, place one baking dish, at a time, under the broiler for about 3 minutes. Keep a close eye on them so they don’t burn.

Remove from the oven. Before serving, garnish with finely chopped Italian flat-leaf parsley and fresh oregano leaves.

Serve hot.

Greek Village Salad

Pork Souvlaki With Tzatziki Sauce

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Greek Pasta Salad With A Sun-dried Tomato Vinaigrette

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Ina Garten was the inspiration for this salad. She did an episode on making pasta three different ways. This Greek pasta salad caught my eye. I wanted to make it with a couple of changes. What’s really cool about this recipe is, in the time it takes to cook the pasta, you can have all the veggies chopped and the salad dressing made. This is my Greek Pasta Salad With A Sun-dried Tomato Vinaigrette.

Hot House Cucumber

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E.V.O.O.

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Greek Pasta Salad With A Sundried Tomato Vinaigrette

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Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Total Time: 22 minutes
Yields: 6 servings
Equipment: 6-quart saucepot, colander, large mixing bowl, large serving bowl, mini food processor

Ingredients:
2 hothouse or English cucumbers, diced into 1-inch chunks
1/2 a red onion, thinly sliced into half-moons then quartered
2 pints of grape tomatoes, halved
1/4 cup of Kalamata olives, pitted and chopped
10 ounces of good Greek Feta, diced into 1-inch cubes
1 pound of fusilli pasta, cooked, rinsed until cold and drained
2 tablespoons of fresh mint leaves, chopped
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients For Sun-dried Tomato Dressing:
2 tablespoon of drained capers
2 garlic cloves
8 sun-dried tomatoes, drained (packed in oil)
1 tablespoon of Agave nectar
1 lemon, juiced
1/4 cup red wine vinegar
1/2 cup of *E.V.O.O.
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 fresh sprig of mint for garnish

Directions For Dressing:
Add the sun drained sun-dried tomatoes, capers, and garlic into a food processor. Pulse until they are finely minced. Next, add in the red wine vinegar, lemon juice, Kosher salt, black pepper, and Agave nectar. Pulse the ingredients to combine. Transfer to a small mixing bowl. Slowly drizzle in the *E.V.O.O whisking until the dressing comes together.

Directions:
In a large bowl, place all the diced vegetables. To the vegetables, add in the well-drained, cooked pasta. Pour in half of the sun-dried tomato vinaigrette and stir through. This gives the hot pasta a chance to absorb those flavors. Finely, add in the cubed Feta, freshly chopped herbs, and remaining dressing. Gently toss the diced Feta (so to keeps its integrity) and herbs through until all the ingredients are well combined.

Serve the salad at room temperature or chill in the frig and serve cold. Garnish with a sprig of mint. This is my Greek Pasta Salad With A Sun-dried Tomato Vinaigrette.

*E.V.O.O. is the acronym for extra virgin olive oil.

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