When you take it out of the oven, the temptingly fragrant chips will actually be very similar to the ones you bake according to other recipes – but you probably have not experienced such a full and smooth core. The secret is that the raw potatoes are tossed with broth and lemon juice, that the dish is first cooked and drunk with all the flavors, only when all the juice evaporates, a delicate crust is created around the crumbs. You will not reach the crunch of chips, but you will be enchanted by the richness of flavors.
We enjoyed it with a yoghurt tint and it will turn out great with some fish and poultry.
Greek style baked potatoes
- 1 kg of potatoes
- olive oil
- sol
- 4 cloves garlic, grated
- a tablespoon of oregano
- lemon juice and skin
- 300 ml shoulder base
- 3 rosemary branches
displacement
- 200 gr Greek kos
- minced garlic clove or half a teaspoon of dry
- a quarter of pickled or peeled lemon and the juice of half a lemon
- salt, pepper
- minced parsley
Preparation
1. Turn the oven to 220 degrees.
2. Cut the potatoes into pieces and shake in a baking dish.
3. Grease them with oil, salt, add garlic, oregano, skin and lemon juice, add the base of the soup and mix well. Finally add the rosemary.
4. Put in the oven and bake until the liquid evaporates, the potatoes get caramel brown on the edges and a little crunchy. Baking time depends on the size of the crumbs – we had larger pieces, so we waited for lunch for an hour and a half. If you choose smaller cubes, you can halve the time. In this case use only 200 ml of shoulder base.
5. For the dip, simply mix all the ingredients and serve with warm potatoes.
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Photo and video: Sonja Ravbar
