It’s that time of year when even the potatoes – those withered yet resilient members of the winter vegetable community – look up sadly at me as though begging, just this once, to be nestled on the plate next to something green…anything green.
We’ll take spinach, kale…possibly even iceberg lettuce, their shriveled little eyes seem to say. It’s like they know it’s almost spring…as if they can see the melted sidewalk
puddles lakes that freeze into death traps at night. It’s like they can sense that the first day of spring is just four days away.
But what the potatoes don’t know is that they are in the path of yet another winter storm…at first predicted to dump 16″ inches of snow, now downgraded to 3″ (thanks to a more realistic forecast by the local Weather Terrorists).
So…I console them by taking them from their humble roots (see what I did there?) to a better place. A place with sparkling seas and temperate weather. I gently coat them with olive oil, fresh lemon juice, garlic, dill, and oregano in a way that reminds me of tanning oil, and then I popped them in the oven and roasted them to a browned and blistery Greek bliss. Top these with a little feta and fresh parsley and served with this homemade Greek salad dressing and you may have just found a way to get you…and your potatoes…through these last, lingering days of winter.
P.S. This recipe comes from one of my favorite new cookbooks Mennonite Girls Can Cook, published by the same people who brought us Simply In Season which is probably my most-used cookbook. I got Mennonite Girls Can Cook for Christmas (thanks Neil & Brea!) and am loving the simple, reliable recipes that fill the book!
(recipe adapted from the Mennonite Girls Can Cook cookbook
(yields 4 servings, easily doubled)
This easy roasted potato recipe has big Greek flavor from fresh lemon juice, garlic, oregano, and dill. I adapted the original recipe by adding onion wedges and dill as well as topping it with feta and fresh Italian parsley.
3 large potatoes, peeled and cut into wedges
1/2 medium onion, cut into 1/2-inch wedges
3 tbsp. olive oil
1/4 c. freshly squeezed lemon juice
1 tbsp. chicken bouillon dissolved in 1/4 c. water
2 tsp. dried oregano
1/2 tsp. dill
2 large garlic cloves, minced
1/4 to 1/3 c. crumbled feta
2 tbsp. fresh (Italian) parsley (or cilantro), chopped
Preheat oven to 425*. Grease an 8x8" square pan.
Place peeled potato wedges and onion wedges in the greased pan.
Stir the olive oil, lemon juice, dissolved chicken bouillon, oregano, dill, and garlic cloves together in a small bowl. Pour the mixture over the potatoes and onions, and stir to coat the wedges evenly.
Bake for one hour, stirring every 20 minutes (I left mine uncovered the whole time for crispier edges). After 55 minutes of cooking time, sprinkle the feta over the potatoes to allow it to heat up.
Remove from oven. Sprinkle with parsley and serve immediately.
These are best eaten the same day but if reheating leftovers, I recommend reheating them in a 350* oven for about 20 minutes to retain some of their crispiness.