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While I was on my first-year of culinary school, I came across the hundreddifferent types of potato recipes. You're supposed to know the basics and each recipe, that comes along with this basic ingredient. I never,ever, dreamed how many things you can make with potatoes.
From duch*esspotatoes, to souffles, croquettes, and so many more. I can't really say Iliked them all, but what really stayed with me, is the fact that: Potatoes are ALWAYS going to be the number one selection for a side dish. I believe the reason for that is, for one, they're very fulfilling. And for two, they're like a white canvas where you can become really creative. And since I'm a person who likes to keep things simple, (most of the times), here's my plain, work of art. Roasted Greek Potatoes, (a bit smashed), topped with Feta Cheese, Onion, and Oregano. A Greek Potato recipe, with basic, yet delicious Mediterranean flavors.
And here are my10 reasons why this Roasted Greek Potatoes Recipe is a must-try.
They're baby potatoes, therefore, a whole lot tastier than plain ones.
Being cooked with their skin makes them more tasty and nutritious.
They are topped with feta cheese, a really salty, flavorful cheese.
Plus, feta cheese is cooked in this recipe which tastes even better when you cook it. Want Proof? Try the Fried Feta Cheese Saganaki.
The reason oregano exists on this planet is to be sprinkled on top of grilled meat, feta cheese,and potatoes. Here it's combined with its the two out of three favorite partners.
They're soft and melt-in-your-mouth.
Plus, they're made with healthy ingredients and fats. No butter, simply olive oil.
They go with almost everything. But best of, grilled or roast chicken. Or with two crispy fried eggs for a light lunch or brunch.
You'll definitelywant to make them again and again.
This recipe is in season, all year round.
Roasted Greek Potatoes Recipe Cooking Process
To make them, you rinse the potatoes very well, (leaving their skin on). Then boil them for a few minutes, (to soften) and then roast them using only some olive oil. Once the potatoes are cooked, you smash them with a spatula and topthem with feta cheese, onion, and oregano. Bake for just a few minutes more, for the onion to soften and the feta cheese to melt. And serve them along with a nice roast. If you don't fancy onion, you can simply skip it in this recipe.
Like Feta Cheese? Then you should definitely try this traditional Greek dish also. Cheese Saganaki is a whole piece of dip-fried salty Feta. All wrapped in a crispy flour crust, soft and melting on the inside.
Recipe
Roasted Greek Potatoes Recipe With Feta Cheese And Oregano
These tips are completely doable, actually pretty much fail-proof. SOAK your potato chunks in cold water. This removes some of the starch and helps get them super duper crispy. Soak them at least one hour.
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.
Add the whole potatoes, salt, and pepper and toss well.Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.
Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.
In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”
The distinctive red clay soil of Cyprus is perfect for growing potatoes, and is even taken from the island's interior to its coast to extend the season of this versatile, thin-skinned potato. Hundreds of small Cypriot growers contribute to the crop, which is popular in the UK for its good, earthy flavour.
Roast for 1hr until golden and crisp, and don't forget to turn them occasionally to ensure they cook evenly. Here's a few tricks to try to make them even more delicious. Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch.
Goose fat is one of the first choices for roast potatoes because first of all – it tastes nice! It has a really rich flavour compared to your more common vegetable oils. It's a bit like how cooking your roast potatoes in dripping from your turkey can add more flavour to your spuds too – they're both animal fats.
Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast. Ovens are like saunas, blasting potatoes with dry, hot air.
I first came across this trick from a post on Serious Eats – baking soda creates an alkaline environment for the potatoes to boil in, which maximises the starch so our roast potatoes are extra crispy! Swish the potatoes around your colander after boiling.
Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape. Vinegar increases the acid pH levels of water which further helps the potato just like when you add a little salt to the water while boiling eggs.
The not-so-secret step that makes these delicious is parboiling. The potatoes cook on the inside when you parboil, so the baking time is basically crisping them up to perfection, which we do at a high oven temperature.
If you're pressed for time, the slightly sticky, cut potatoes should be soaked for a minimum of 15 minutes. However, a longer soak time may allow more starch to be removed. So, if you can prep the fries ahead of time, a few hours of soaking can help make them even crispier.
For French fries or chips: Soak sliced potatoes in cold water for at least 30 minutes, and up to 2-3 hours, before frying. This can help to remove excess starch and result in crispier fries. For mashed potatoes: Soak whole or diced potatoes in cold water for 30 minutes to 2 hours before boiling.
How long can peeled and cut potatoes sit in water before cooking, before they begin taking on too much water? A: We usually recommend no more than 24 hours. You can keep the potatoes from absorbing the water by making sure the water is not salted, and is chilled (you can even add ice to the water).
Soak the potatoes in water for at least 4 hours, up to overnight. This step is crucial to really get all of the excess starch off. Fill a large pot with water, rinse off the potatoes one last time and add them to the cold water. Salt the water, place the pot on the stove and turn on the heat.
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