Greek Style Roast Potatoes

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This is my favourite way to make Greek style roast potatoes. These aren’t like your typical Sunday roast spuds where you’d expect them to be fluffy in the centre and ultra crispy on the exterior - Greek roast potatoes have an almost confit-like texture to them. They’re slightly crisp but overall, melt in your mouth soft. It’s important that you use a waxy potato like a Dutch cream for this dish - floury potatoes can break down during cooking, whereas waxy spuds will result in the perfect, almost creamy texture.

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Greek Style Roast Potatoes

Serves 2 - can easily scale

Ingredients 

• 750g Dutch cream potatoes (approx 4 potatoes)

• 1/2 cup EVOO

• 1 tsp dried Greek oregano

• 1 tsp salt

• Juice of 1/3-1/2 a lemon

• 1/2 cup water

Method

1. Preheat oven to 180c (160c fan forced).

2. Slice potatoes lengthways into quarters, resembling canoes and add them to a non-stick baking dish (a Pyrex is perfect for this).

3. Drizzle over the olive oil, lemon juice, then sprinkle over the oregano and salt. Toss everything really well to ensure the potatoes are well coated.

4. Carefully pour in the water along the side of the tray so as not to disturb the coating on the potatoes, then bake in the oven for 90 minutes, turning the potatoes to baste in the liquid every 30 minutes.

5. After 90 minutes the liquid should have mostly evaporated, turn the oven up to 210c (190c fan forced) and roast for a further 10 minutes just to crisp up slightly.

6. The finished potatoes will be soft, and slightly crispy on the exterior.

7. Serve on a platter with an extra pinch of salt.