Best Greek Roast Lemon Potatoes

[Music] hi there youtube friends carlos arisa and welcome back to mom's great kitchen the channel where i teach you my mom's greek recipes in her memory today we're actually not making one of mom's recipes today we're making one of my recipes mom did have a version of this but she actually preferred mine so whenever we had a family gathering party whatever you want to call it and she was planning on making like a buffet style she would ask me to make my restaurant or greek roasted potatoes i was a restaurant brat chef and this is a an adaptation of a recipe from one of the restaurants i worked at they're wonderful potatoes um they're crispy on top and soft and tender on the bottom very flavorful and pretty easy to make so come with me to the kitchen and we'll get started all right for our roast greek potatoes um i've got uh i'm doing a pan large pan here so i've got about uh i have six large russet potatoes i like russets better for this and like i said this is a mom's recipe this is one of mine this is from the restaurants uh and these are probably the best potatoes i've ever had um for this style of potato um so we're gonna use the russet potatoes and we want to cut them so that they are narrow on the bottom and higher um through the top to bottom which allows them to get a nice golden crispy top while the bottoms become nice and what they call fondant like uh soft and tender so the easiest way to do that is to basically just put your peeled potato on your cutting board and cut it through uh the center because that it's wider this way as opposed to this way so it doesn't sit up on its edge it will always fall over so basically you just cut in the middle try and get them even so that when they sit on their cut side they're narrow and high and then you just put them in your pan side by side and i'm just gonna do that with all the rest of them i've got them in cold water so they don't go dark and it looks like six is going to be pretty much perfect maybe for this pan move them around if you have to so they fit nicely you want them all in a single layer and you want them on their cut side all right so let's move you out of the way so there's our pan of potatoes so now we're going to season our potatoes and again this is a restaurant recipe so uh there's a few shortcuts first things first we're going to uh add some olive oil and you want quite a lot of olive oil in the restaurant we would reuse the cooking liquid um it only used it was only used on potatoes so we would use quite a bit of oil instead of throwing that out every time he just recycled it all right that was a good i would say that's about a cup i would say all right and then we need our seasonings so we are going to start with seasoning salt you can do basic basic salt but the seasoning salt gives it a nice extra flavor and a little extra color but if you don't like seasoning salt use basic regular sea salt whatever you like to use so you're gonna do a little heavier because we don't turn them over so you're gonna want to season both sides basically from this side next we want some pepper and not too much pepper because it stains potatoes but you need a little bit and then we need some garlic powder don't you or use uh sorry i should say use the granulated garlic garlic powder is too fine and it doesn't really mix in well and all that kind of stuff so again a nice good good amount of garlic oregano now again oregano stains the potatoes so the owners of the restaurant i worked at only liked a little bit just for the flavor and not too much show so a little more than that so i'd say that was about a teaspoon of oregano leaves now one of the secrets soup in a cup or chicken in a mug or any granulated chicken based powder you can try beef but chicken is what we always used and you actually use quite a bit of it yeah that's good gives potatoes a really good flavor lemon juice as much as or as little as you like now i made this for some people and they want like double the amount of lemon i want my potatoes to taste like potato with lemon not lemon with potatoes so you can do what you like i'm just putting in maybe i'd say that maybe max of a quarter cup probably a couple tablespoons and for something where it's going to go in the oven and bake for a long time you don't need to use fresh lemon juice you may if you want to but you wouldn't know the difference after it's baked if i was gonna make something where like putting lemon on top of a piece of fried fish or something of that sort of course i would use fresh but for something like this it's uh basically not required and i have everything in there except water so now we're going to add water to almost cover the potatoes that's good enough all right so now that our potatoes are seasoned we're going to give them a nice little massage so you're going to get your hands in there you're going to turn the potatoes over you're going to wash all the spices off of them so that the spices are mixed into the liquid and there is no lumps or you know very heavy coatings on any one particular piece of potato so just get in there do it carefully because it's pretty full and you don't want to slosh all over the place and these are going to go into a 375 preheated oven for about i think it takes about an hour and a half if i remember correctly it's been a while since i've made them but basically what you want is for most of the water to be gone when you squeeze the top of a potato it will be tender the tops will go a nice rosy brown crispy top and the bottoms will be nice and tender and soft so it's sort of the best of both worlds it pleases everybody first time you make it i would recommend you don't go crazy on the lemon juice but if you your family likes more of course you can add more lemon juice my potatoes when i'm doing them at home um pretty much drain all the water at the restaurant we used to do bigger pans and the water was left over like we'd leave some of the water in the bottom of the pan when they were ready so it just depends on the temperature of your oven and all that kind of stuff if you've got liquid left over you can save it for next time or use it as a dressing over the potatoes when you serve them i mean that's quite a lot of olive oil you don't really i mean a lot of it will be absorbed by the potatoes but it's good stuff and olive oil isn't cheap so use it if you can alright so i will put them in the oven and i'll bring them back out to show you what they look like when they're done alright see you soon all right and there are our greek potatoes roast potatoes whatever you want to call them out of the oven i let them cool down a little bit because they were searing hot and they had other things to do but as you can see they have a nice crisp top and they're nice and tender inside they're soft they're fondante as they say they're excellent potatoes so i hope you enjoy them i hope you try them and if you like the video give it a thumbs up and subscribe if you haven't already and let your friends know alright until we see you again have a good one take care bye bye [Music] you

Channel: Mom's Greek Kitchen

Views: 6,792

Rating: 4.8000002 out of 5

Keywords: greek cuisine, greek food, tutorial, best, potatoes, patates, lemon, roasted, fourno

Id: rZ90t2JIPFY

Length: 10min 36sec (636 seconds)

Published: Thu Aug 06 2020