Did You Know? In 1995 the potato was the first vegetable grown in outer space.
As you all know, my best friend, Brittany, comes from a large, Greek family. Picture "My Big Fat Greek Wedding," and then you'll get a sense of what I'm talking about. There's no time to be shy around these people, as hugs and kisses are passed out like you were one of their own. Although we might give Britt a hard time about the resemblence her family has to the previously mentioned, none of us can complain when she's cooking us dinner.
I had never been a very adventurous eater as a kid, but growing up with Brittany definately improved my taste buds. I hated pretty much every vegetable, and had never experienced such a variety of flavor combinations until I started eating dinner at her house. One of our all time favorite meals comes from her YaYa, but lucky for me, Brittany has mastered the technique of recreating all of her grandmother's delicious recipes. Known as Avgolemono soup to most, and YaYa's soup to us, it blends lemon and orzo into a creamy egg-whipped broth. And although we could finish off an entire spaghetti pot between the two of us, it's these potatoes that really steal the show. Dotted with rich, caramelized onions, the potatoes are roasted in a lemon-spiked broth to a deep golden finish. You've never had roasted potatoes until you've had these. And if you don't have a Greek best friend now, I suggest you find one.
I know you'll all be wondering about that soup I mentioned, and I promise it will be posted in the future. Britt and I just moved back to school, so once we get nice and situated, we'll definately be cooking up a batch. Until then, here's the potatoes...
2 pounds potatoes, peeled & cut into large chunks (I usually use Yukon Gold, but all I had was Idaho, so that's what was used here)
2 onions, sliced
2 tablespoons olive oil
1/3 cup vegetable broth
1 teaspoon oregano
3 garlic cloves, minced or grated
2 lemons, zested & juiced
Sea salt & pepper
Preheat oven to 400 degrees.
Place the cut up potatoes and onions in a 9 x 13-inch baking dish (I forgot about the onions, which is why I added them after everything was mixed in the above picture). Set aside while you make the lemon dressing.
In a medium bowl, combine lemon juice, zest, broth, oregano, garlic, and a little salt and pepper. Whisk in olive oil, in a slow steady stream. Pour the dressing over the potatoes and onions, and give everything a good toss.
Sprinkle with additional salt (for crunch), paprika (for color), and parsley (for presentation), and put into your preheated oven.
Bake for 30 minutes, give the potatoes a toss, then bake for an additional 45-50 minutes, tossing every 20 minutes or so.