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Patátes Lemonátes

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Greece
Forum Discription: Cradle of Western civilization and good food.
Printed Date: 25 October 2020 at 22:03

Topic: Patátes Lemonátes
Posted By: Guests
Subject: Patátes Lemonátes
Date Posted: 15 August 2010 at 15:37

Nowadays, potatoes are an essential part of Greek cuisine and are just as popular an appetizer as they are a main dish, whether fried, baked or boiled. However, when this “newfangled” food was first introduced, it caused such controversy that Ioannes Antonios Capodistrias (1776-1831), the first government chef to the young Greek state, alledgedly had to resort to a cunning ploy to get his extremely suspicious countrymen to accept this unknown food. Thus instead of handing out potatoes freely, as he had intended, he ordered his soldiers to appear to be guarding them. This immediately aroused the curiosity of the farmers, who promptly stole them! Of course, the soldiers had been instructed to turn a blind eye to this and the potato was successfully introduced to Greece.

-From Culinaria Greece
Another great recipe from this outstanding series of books. The pictures in the book are beautiful and the potatoes looked delicious, so I'm giving it a try.
Here's the ingredients. Pretty simple and basic, and that means it's going to be good. The plastic tub has chopped basil and oregano from the herb garden
Washed the potatoes, then cut them into "fingers" about 6 per spud (these weren't very big)-
Arranged them in a casserole dish, sprinkled kosher salt (about 3 TBSP) on them and the chopped herbs-
Then added about a 1/3 to 1/2 cup olive oil drizzled over it (the recipe didn't specify how much) then all the juice of 2 lemons over the whole thing-
Put enough water to "just cover" the potatoes, and into a 400F preheated oven until all the water is boiled off-
It's been one hour since they went in and there is still some water in there. The recipe did not give a time for this, so I am on my own at this point. I'll post finished pics as soon as it is done!

Posted By: Guests
Date Posted: 15 August 2010 at 17:18
It took a full 2 hours to get the water to boil off, and I had bumped up the oven to 425F after the first hour. During the whole time, a nice lemony, herby smell came out of the oven, so I knew they would taste good.
All that remained at the bottom of the casserole was the olive oil, and that nicely browned the bottom of the potatoes. They were soft inside, and the browned ones had a nice crisp exterior.
Put some cracked black pepper on them and enjoyed them with supper. The lemon flavor was slight, just in the background, and just right. Next tie I would recommend cutting the water in half, so it won't take so long to cook. All the other measurements seemed okay, so there you have it!


Posted By: Hoser
Date Posted: 16 August 2010 at 02:28
Interesting! I'm rather surprised the lemon stayed that far in the background...this is a recipe it might be fun to play with.

Go with your food!

Posted By: TasunkaWitko
Date Posted: 16 August 2010 at 06:35
looks like a great way to cook potatoes for a refreshing spring or summer supper!

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Posted By: Guests
Date Posted: 16 August 2010 at 08:10
It's awesome how easy it is to cook potatoes. I remember one of the first things I learned to cook were OMG potatoes. Have you posted a thread for those already?


Posted By: Guests
Date Posted: 16 August 2010 at 09:35
Originally posted by Coxie Coxie wrote:

It's awesome how easy it is to cook potatoes. I remember one of the first things I learned to cook were OMG potatoes. Have you posted a thread for those already?
Yep, they are posted in the Brittania forum, under oven roasted potatoes. These were just as good as those are, but different. The water method of cooking these makes them "fluffier" inside and much moister on the outside, though still crunchy and brown.


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