I love potatoes.


It doesn’t really matter how they’re served. Fried potatoes, baked potatoes, mashed potatoes, french fried potatoes, potato chips, sauteed potatoes, sweet potatoes, boiled potatoes…get me started and I sound like Bubba.


It’s my downfall food. Or, my comfort food. I guess it all depends on how you look at it.

So, I’m always looking for new ways to prepare my side dish of choice. I prepared this recipe for the first time when we had all of those house guests for SXSW. One of our guests completely wigged out about them. After pretty much each bite, he praised the ‘amazing’, ‘best I ever had’ potatoes.


I made them again this weekend for A’s parents. They felt pretty much the same way.


They’re crisp, but juicy with a great tanginess. The flavor is delightfully unexpected.


I’m posting them here with chicken broth. However, when A’s vegetarian mama was here, I simply used water instead of the broth and the taters were just as tasty.

Greek Style Potatoes

Adapted from epicurious
6-10 medium red potatoes, cut into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 1/2 teaspoons dried parsley
1 teaspoon salt
Freshly ground black pepper
1/2 cup chicken stock (or water-see note above)
1/3 cup freshly squeezed lemon juice
1 T tomato paste
salt, pepper, Italian Seasoning and parsley to taste
Preparation:
Preheat oven to 400°F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, dried parsley, salt and pepper and toss well to coat with the oil.
Bake the potatoes for 15 minutes. Add the stock, toss and bake for 15 minutes more. Add the lemon juice and tomato paste, toss and bake for 15 minutes more. Toss.
Set oven to broil. Broil the potatoes for 2 to 3 more minutes, or until golden brown.
Sprinkle with seasonings to taste and serve.