Rosemary Potatoes

I have been making this recipe for years, we first ate it on our trip to Greece back in 2012 spring. This recipe was so simple and delicious I never bothered to write a post to share. Until recently I made it for dinner with gilled chicken, my Mediterranean salad and tahini sauce. My daughter loved it so much she wanted to recreate it, and as a mother that is the best compliment. Part of why I blog my recipes is so my kids, family and friends who always ask for them have it handy. Now this recipe may not be entirely authentic, it’s based totally off my taste memory. I find it pairs really well with any Mediterranean meal specially grilled meats or as an appetizer with a delicious tahini sauce or tatziki.

Choose baby potatoes or regular boiling potatoes and dice them into size desired. I found boiling the baby potatoes first gives a better texture then grilling them in the oven. Baby potatoes cook really fast and boiling retains their moisture and texture better than grilling.

Greek Herbed Potatoes

• 1.5 pounds mixed baby potatoes, washed and halved if large
• 1/4 cup extra virgin olive oil
• Juice from 1/2 lemon
• one whole lemon, sliced
• two 3-4 inch fresh sprig rosemary or 1 tablespoon dried
• 1/2 teaspoon chili flakes optional
• 1 tablespoon dried oregano, Greek preferred
• sea salt to taste
• Cracked pepper to taste

1. Start by bringing a pot of water filled 3/4 full to a boil. Once the water has come up to a boil add the baby potatoes cover and cook for 7-10 minutes (cooking times depend on the size and age of the potatoes) Potato are done when a fork inserts fully. Drain.
2. Heat olive oil in a wok or large frying pan. Add the potatoes and give them a stir. Allow them to pan fry undisturbed for 2-3 minutes so they pick up some color and skin begins to crisp. Add the oregano, lemon slices, salt, pepper, chili flakes if using and rosemary. Stir and continue sautéing for 3-4 minutes so the potatoes crisp and brown on all sides. Take it of the heat and sprinkle lemon juice and mix.
3. Enjoy hot with tzatziki dip or as a side dish.

Note: I experimented this recipe with different types of potatoes. Baby potatoes work the best in my opinion. If you have larger potatoes boil them as in the recipe and bake them to achieve the crispness. But please experiment with what you have and can find. The recipe is worth trying.