Greek Potatoes

Greek potatoes.

After living in Binghamton, New York for several months, I thought I'd become pretty well-versed in the ways of Greek food.  I've experimented with souvlaki, spiedies, stuffed grape leaves and tzatziki among other things.  But I still had never heard of greek potatoes.

Maybe I did.  Maybe I just assumed they were just potatoes grown in Greece.  Do potatoes grow in Greece?  I don't even know.  I'm so sheltered.

I need a vacation.  Maybe to Greece.

Anyway, we got talking about Greek food at work the other night, and I got so excited because I could actually contribute to this conversation.  That is, until these potatoes came up.  Then, I had nothing.  

Nothing but curiosity.  

We got talking about Greek potato recipes, and I jumped onto the internet immediately to scour for a recipe that looked good to me.  I ended up combining a few recipes to make one for my first attempt.  Since then, I have made them twice to adjust a few herbs that needed a little boost.



Greek Potatoes

6 new potatoes
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp minced garlic
1 tbsp Italian seasoning
1 tbsp dried parsley
1 tsp lemon zest
1/2 cup Feta cheese
Salt & Pepper taste


Preheat oven 425F.

Cut potatoes into 6-8 pieces.  Place in a bowl. 

Toss in olive oil, lemon juice, garlic and seasonings.  Lay out onto a cookie sheet.

Roast for 30 minutes.  Mix feta and lemon zest in a separate bowl.

Reduce heat to 350F.

Transfer potatoes to casserole dish.  Top with feta cheese and lemon zest.

Return to oven for 10 minutes.