These baked potatoes are a lovely twist to the ones I usually roast with fresh rosemary. We love these with Keftedes (Greek Meatballs). Particulary great with a meat dish or fish, the flavours of the garlic, lemon and rigoni really infuse into the potatoes and turn them into something with a wow factor.
Experiment with the different variety of potatoes you have available in season, we’ve tried with Royal Blue, Pink Eye and Spunta, but you can never really go wrong with the red skinned Desiree variety, they mash, bake, boil really well. For salads, I am a fan of the Kipler – the waxiness is brilliant cold in a salad, but I’d like to try baking them using this method below and see how they go. ….I’ll let you know when I do !
This recipe can easily be adapted to suit any number of people, just multiply the quantities as you need.
3 potatoes (medium size)
1/4 cup of olive oil
1 cup of water approx
juice of 1 lemon
2 cloves of garlic, minced
1/2 teaspoon of dried Greek oregano (rigani)
1 teaspoons of sea salt
freshly ground pepper
1. Preheat oven to 480°F (250°C).
2. Peel the potatoes, rinse them, then cut in half lengthwise, and in half lengthwise again, into quarters.
3. Spread the potatoes out on an roasting pan (lined with baking paper). Toss the potatoes with the salt, pepper, oregano, garlic and olive oil (using your hands). Drizzle over lemon juice.
4. Add the water to the pan (do not pour over the potatoes).
5. Put on lowest rack in the oven, and roast at 480°F (250°C) until the water boils. Then reduce heat to 355°F (180°C) and cook for 1 hour or until potatoes are soft and golden.