Oh these are good! Potato and citrus isn’t a combination that I tend to think of instinctively, but I guess that may be my northern European palate…
The British way with potatoes tends more towards pairing them with mint or parsley, that sort of thing. Or frying them or mashing them of course!
But slowly baked in a lemony, herby broth the potatoes soften but hold their shape and go a little sticky around the edges. Yum!
They’re great warm as part of a main meal, or cold in a salad too.
Greek style lemon potatoes
makes 4 servings
5 medium sized potatoes, peeled and cut into wedges
2 lemons, juiced
3 tbsp oil, I used cold pressed rapeseed
75 ml hot water
1 tbsp rice flour
1/4 tsp celery seed
1/4 tsp dried thyme
2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1 tbsp fresh parsley, chopped (optional)
Preheat the oven to 180 degrees c.
Put the potatoes in a roasting dish that holds them comfortably without being crowded.
Whisk together the lemon juice, oil, hot water, rice flour, celery seed and dried herbs and seasoning.
Pour the mixture over the potatoes. Cover with foil. Bake for 45 minutes stirring half way through.
Remove the foil and bake uncovered for 30 minutes.
The potatoes should be beautifully tender and a little sticky. Scatter the parsley on top just before serving.
This is another one of those dishes that is very brown and not so pretty, but has fairly unusual, and of course delicious flavours!
It’s not a looker, I’ll certainly admit that… but the potatoes, soft in the middle and crunchy, spicy and savoury on the outside, are really really good.
We ate them as part of a vaguely Mexican meal, and they went beautifully with tomato salsa, avocado and corn tortillas.
Plus, this recipe is another fun thing to do with carob powder!
Potatoes roasted with carob and spices
4 smallish potatoes
1/2 tsp coriander seed
1/2 tsp cumin seed
1/2 tsp carob powder
2 tbsp cashew nuts
1/2 tsp tomato powder, or 1 tsp tomato puree
1 tsp dried ramsons or 1/4 tsp garlic powder
1/4 tsp salt
2 tbsp oil
Preheat the oven to 200 degrees c.
Prick the potatoes with a fork and cook them in the microwave or a pan of water for around 5 minutes until almost cooked through.
Slice into wedges.
While the potatoes are cooking, toast the coriander seed and cumin seed in a dry pan until fragrant – just a minute or two.
Grind the coriander and cumin, carob powder, cashew nuts, tomato powder, ramsons and salt together in an electric grinder or pestle and mortar. If you’re using tomato puree don’t add it to the spice mix, it goes in at the next stage.
Mix the potatoes with the oil (and tomato puree if using), and then sprinkle over the spice mix.
Turn the potatoes over carefully to coat.
Roast for around 25 minutes until they’re lovely and crunchy on the outside.
By A. and E.
You may have noticed that vermouth has been creeping into my recipes over the last few days… A bottle had been bought for use in cocktails, but however noble a use that is, it takes a lot of martinis to get through an entire bottle!
So I’ve been adding it to recipes as well.
This one is loosely based on a recipe for potatoes roasted in red wine from the book Veggiestan by Sally Butcher (lovely book!)
I’m using vermouth instead of the red wine of course, and I’ve added some different flavouring, going for a warmly spicy smoky flavour.
The resulting wedges have a gorgeous flavour, and are very moreish!
I served them with the herb sauce from yesterday’s recipe.
Smoky spiced potato wedges