If I had to choose just one carb to eat for the rest of my days, potatoes wouldn’t be it. Pasta is the starch that has my heart, followed closely by really good bread. However, when living with my in-laws during quarantine, potatoes were on the dinner table almost every single night. I grew tired of spuds quickly and claimed I could do without them for years following — that is until I tried Ivy Manning’s Greek potatoes. Meltingly tender and packed with tangy lemon and savory oregano, they’re so much bolder and more interesting than your run-of-the-mill roasted potatoes. Thanks to this recipe, I now don’t think I can live without potatoes, either.
Get the recipe: Greek Lemon Potatoes
A Surprising Technique for the Best Oven-Roasted Potatoes
What’s most interesting about this recipe is its approach. The potatoes swim in a bath of lemon juice, olive oil, and water that’s spiked with a healthy amount of mustard, dried oregano, and garlic. They are cooked in a baking dish that’s covered tightly with aluminum foil rather than left uncovered. I worried this would mean mushy end results without browning, but that’s not the case. Instead, that rich liquid actually soaks into the potatoes and infuses them with flavor and moisture. It completely evaporates in the process, which then allows the potatoes to caramelizes and turn golden at their edges, even while covered.
If You Make These Potatoes, a Few Tips
Sheela Prakash
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