Greek-Style Roasted Potatoes

Mebbe “Greek Diner” Style Potatoes is a better title, because this recipe is how all the potatoes in all the Greek Diners should be.

In my not-so-humble opinion.

I mean, who would not be happy to see these potatoes, crispity on the outside and kinda creamy soft inside on their plate?

Pretty simple to toss together, too, though I have changed the seasonings from the original recipe to suit our tastes.

•1 (24 oz) bag small yellow potatoes
•1/4 cup water
•1/4 cup lemon juice
•4 tbsp butter
•1 tbsp Sherry Peppers Sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1/2 tsp dried parsley
•1 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Heat your oven to 350º.

Wash the potatoes and cut into evenly sized chunks before tossing in a baking pan with the water, lemon juice, Sherry Peppers Sauce, hot sauce, and seasonings to coat, then dot the top with the butter.

Note 1: use a pan large enough for your potatoes to lie in a single layer.

Bake for 90 minutes, turning the potatoes over after 45 minutes.

Note 2: the original recipe called for roasting on the convection setting. I tried roasting on both convection and regular oven settings.

Both worked a treat.

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