Recipe by cakeinmyface
I took this recipe from a Vegan Tastes of Greece for a recipe called skordalia which seemed like a dip. I wanted this flavour without dip, so I changed it a bit; hence skordy. I listened to Penulum while making Greek treats which was rather funky do try!
Top Review by KateL
5 Stars, this brings a lemon zing to potatoes, and made a good contrast to blander leftover chicken and broccoli. I used small yellow potatoes -- the only small potatoes my market offered, and they came out very well. Please do not go overboard by adding additional lemon zest, the amount called for will be just right. Thanks for posting! Made for Fall 2008 Pick-a-Chef.
- 350 g new potatoes (or baby one so long as their little who cares!)
- 1 lemon, juice of
- 1 lemon, zest of
- 4.92 ml rosemary
- 14.79 ml olive oil
- 4 garlic cloves (whole and peeled)
Directions See How It's Made
- Preheat oven to gas mark 8 (hot hot hot). Cut your potatoes into 1 inch chunks. (I like wedgey bits that are small). Toss in a bowl the potatoes in the oil with the rosemary and lemon juice and lemon zest and garlic.
- Chuck the lot onto a baking tray not forgetting to scrape herbs and oil from the bowl. Bake for twenty minutes while listening to funky tunes and enjoying the yumminess that is to come.
- Check that potatoes are firm yet "give" with a fork; squish them a little bit with a fork and put back in oven for another 10 minutes on gas mark 3.
- Listen to more tunes. Serve with a squirt of fresh lemon and with Greek or curry or vegan stuff or just eat out of pan. I suggest tatskiki (vegan or not).
- You can pulverize this into a dip using more olive oil and lemon juice or eat it chunky. I like chunks.
- I reckon this would make an ace potato salad base. I absolutely hate mayonnaise, so there's no chance of me making that ever! However you're welcome to try--I'll let you.