When you take them out of the oven, the tempting fries will actually be very similar to those you bake according to other recipes – but you’ve probably never experienced such a full and tender pulp. The secret is that raw potatoes are covered with soup and lemon juice, and the dish is first cooked and drunk with all the flavors, only when all the liquid evaporates, a thin crust forms around the crumbs. You won’t achieve the crunch of the chips, but you will be charmed by the abundance of flavours.
We indulged it with yogurt, and it would turn out great with some fish and poultry.
Greek baked potatoes
- 1 kg of potatoes
- olive oil
- 4 garlic cloves, grated
- tablespoon of thyme
- Lemon juice and peel
- 300 ml of soup base
- 3 sprigs of rosemary
- 200 gm greek yogurt
- grated garlic clove or ½ teaspoon dry
- Quarter of a pickled lemon or peel and juice of half a lemon
- salt pepper
- chopped parsley
1. Turn the oven to 220 degrees.
2. Cut the potatoes into pieces and shake them in a baking dish.
3. Sprinkle them with oil, salt, add garlic, oregano, zest and lemon juice, add the soup base and mix well. Finally add rosemary.
4. Push into the oven and bake until the liquid has evaporated, and the potatoes are caramel-brown at the edges and slightly crunchy. Baking time depends on the size of the crumbs – we had larger pieces, so we waited for lunch for an hour and a half. If you choose smaller cubes, you can also halve the time. In this case, use only 200 ml of soup base.
5. For dipping, mix all ingredients and serve with warm potatoes.
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Photos and video: Sonia Ravbar