Greek Lemon Potatoes | Christine Cushing

[Music] hi I'm Christine Cushing and welcome to my quarantine kitchen where I give you easy comforting recipes that make the most of the ingredients you have on hand today three words Greek lemon potatoes OPA that's all I have to say right we're gonna make them together and they are delicious so first thing in my Greek lemon potatoes I don't know I'm gonna be talking in this accent I have no idea why but you know as soon as I say Greek lemon potatoes I feel like I need to say it that way I always have my potatoes soaking in water here just to prevent them from browning it also washes off some of that starch so if you want to make a mess of these you can peel cut the potatoes get the whole family involved do this in advance and you can keep them in cold water ready to go again depending on the size I'm just gonna cut them into wedges but really this is kind of a no-fuss recipe you can pretty much cut these however you want but because I have different sizes I'm just adjusting some of them are gonna be in half some in quarters you know the drill the key here is for this kind of recipe and many of the Greek recipes it's really about simplicity but the quality of your ingredients and sometimes quality is also what kind of ingredient you're using all right those are looking good I can already imagine them so for me the best Greek lemon potato needs this sort of more on the starchy side so this is a potato that's Yukon Gold so it's a bit of a hybrid I love using this potato if you know me but more you want to err on I'm just gonna do this it'll be faster you want to err on potatoes that are a little bit more starchy so something that you would make mashed potatoes with fries not the potatoes why because this is gonna give us that beautiful Chris penis right so in here are my potatoes again it's a no recipe recipe just get a pan I love this roasting pan because it's cast-iron so it's gonna give me those crunchy bits so while we're on the crunchy bits let's talk about how do you prefer your potatoes everybody's got a different idea this is olive oil and there's gonna be again a warning there's gonna be a bit of olive oil if a Greek grandmother is making this pretty much the whole bottle I don't do that but I would say a quarter of a cup for sure and you're gonna get the full recipe but right now I'm just winging it not too much so with this olive oil and with this kind of pan what I like is I like the outer edges to have that crispy disc almost like stuck to the bottom little dark edges and then the inside to be super tender that's why I make it in this kind of pan and I'm not gonna cover it so to that end I'm gonna add a couple of things here they are lemon potatoes right so cue the lemon I got a few bald kind of leftover pieces of lemon in my fridge so again I want to use those up I don't know if anybody has more bald citrus fruit than I have in my fridge but it's always there so I'm gonna squeeze probably the equivalent of one whole lemon cuz they gotta be lemony so exciting I'm my mouth already isn't watering just thinking about them and it's a good way to use this leftover just bits of lemon sitting around right these are gonna go in if you've got lemons that have no juice you might have to go with a lemon and a half if you don't like too much just go with less totally up to you okay now that I've used all my balled lemons I'm gonna make another lemon balls because I love adding the zest also so I always wash my lemons any citrus fruit before I do this and I go for organic for that reason because a lot of the pesticides sit on the skin lemon zest check now Greek lemon potatoes you gotta have Greek oregano and it's really a mess of it again I always bring back oregano from Greece and it's just so fragrant so phenomenal and I don't know I can't even tell you this is how we bring it back and then we just pull it off the stems like this so fragrant so incredible if you happen to have these you get little bunches on and somehow the amount of oregano we use in Greek cooking it's insane it just seems like it can't be enough any regular person would think this is a ridiculous amount of oregano but it's great I'm gonna use a little coarse salt any kind of sea salt again on top here not too much and while we're there let's hit it with some cracked black pepper I like it a bit coarser but here it's lemon olive oil and potato that's what you want to be tasting shall we do a little shimmy but you know what I'm gonna stir it cuz I'm gonna wear it that's my motto stir it if you don't want to wear it right away I imagine the end result I mean it's so easy but here's the thing right this is that recipe that in my family people literally stand on the stove if it's hot if it's cold if it's burning and just start picking out of the pen I don't know maybe it's just my family but they do it I have seen them so we probably end up making twice as many potatoes as we think we're gonna need because half of them get eaten before the secret for me is a little bit of water in this what the water is going to do is steamed the potatoes not too much just a little bit until they fully cook and then they're gonna get crispy as the water evaporates now if you like your potatoes soft and just tender all the way through you add a bit more moisture water and cover it in that way they steam I don't like to do that though so this is all ready to go oven is set at 375 and the convection is the key here don't ask me how long it's gonna take I'll tell you after when they're done we'll look at them lemon potatoes make me so happy 45 minutes it's they're good wait till you see them wait you're gonna be standing on top of this pan picking look at that oh they are of course smoking hot now so there'll be no picking we gotta wait a few minutes do you smell the lemon and olive oil in the air these have had a chance to cool down look what I promised you I'm gonna be standing I'm gonna be the one standing picking at these come in this pan and look at the crispy bits do you see that look at that this is what you want to see crunchy little corners if your potatoes are perfectly shapen and all kind of blonde color then you have failed you got to see these gnarly little bits crunchiness that's what I want to see and this one looks perfect for the tasting look at that totally imperfect like I am perfection is overrated [Music] this is so good look at that looking inside what this looks like see what I promised you crispy outer edges and then look inside super soft who's not gonna be standing on top of this eating the whole pan that's where you're gonna find me the lemon right away hits you on the side so mouth-watering so comforting so easy all those things I promised you off the top thank you for joining me in the quarantine kitchen again for this fun simple recipe that has universal appeal everybody will love it thank you thumbs up please share let me know what's happening in your kitchen try the lemon potatoes let me know how they go mmm lemony

Channel: MyFavouriteFoods ChristineCushing

Views: 673,956

Rating: 4.8758287 out of 5

Keywords: Chef Christine Cushing, Chef recipes, MyFavouriteFoods, Christine Cushing, food network, myfavouritefoods, ccfearless, wallofchefs, comfort food recipes, quarantine, quarantinekitchen, christinesquarantinekitchen, stayhome, foodnetworkcanada, oliveoil, cookwithme, chefChristine, seasalt, dip, middleeasterncusine, Mediterranean, creamy, Greece, evoo, vegeterian, Ellada, lemonpotatoes, greeklemonpotatoes, potatoes, yukongoldpotatoes, Ellas, patateslemonates

Id: 4drkNcIHmIs

Length: 9min 24sec (564 seconds)

Published: Sat Apr 18 2020