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The WFP: Greek Mahogany Potatoes
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creamtea February 6, 2023
Thank you, Food52 Community, for considering my recipe! I encourage cooks to try it as written first in order to sample the mysteriously delicious alchemy that comes from the deep, dark roast plus onion that "cooks" in the retained heat. They truly have an unusual and unexpected flavor; no further embellishment needed!
Charleen May 3, 2019
These were so good, but I didn't quite follow the recipe. I cut the onions into wedges and put them into a bowl with the potato wedges, and 5 unpeeled garlic cloves. Added salt, pepper and a good amount of Meyer lemon oil. Mixed everything up and dumped it all onto a sheet pan. I used only enough potato and onion to cover 1 sheet pan. Into the oven it went for 40 minutes. Then I removed the garlic, took off the skins and mashed the garlic into the juice of 1 lemon and added a good tablespoon of fresh minced dill. Potatoes and dill just love each other. With a thin spatula I scraped the potatoes and onions into a serving bowl and mixed in the lemon/garlic/dill. I forget what I served it with because these potatoes were definitely the star of the meal.
AntoniaJames January 9, 2023
Charleen, that sounds perfectly delicious. I just happen to have a bit of dill on hand, so I plan to try your version this week! Thank you for sharing it. ;o)
Smaug February 3, 2023
Not really, but it's a traditional dish and there are numerous variants out there. This one seems to hang mostly on the cooking method to set it apart. And I do wonder about the Meyer lemon oil, which I've never seen for sale; regular lemon oil I usually use in tiny amounts, like 1/4 tsp. I think the author may have been referring to Meyer lemon infused olive oil.
Jennifer S. November 6, 2015
Has anyone tried making these a day ahead? Maybe just roasting the potatoes, but then will the onions 'cook' enough? Thoughts?
creamtea November 7, 2015
Although they are best freshly made, I do make them ahead frequently and serve them at room temp. I add the onions right after cooking and while still hot in both cases. You want the onions to cook slightly in the retained heat.
Susan W. September 27, 2014
My greek Yia Yia used to make potatoes very similar to these. I never found out how she did it because I thought it was a no brainer. I never figured it out, but I think you did. I have always blanched the potatoes to 3/4 done and I think that's where I went wrong. I like the idea of cooking them from raw. My YY was never shy with the olive oil so I think that is another important piece. I'll use my fabulous duck fat and sprinkle them with fresh dill at the lemon and onion phase. Can't wait!!
creamtea September 27, 2014
Thanks, Susan! I hope you like them. Just wondering whether the dill addition is also a traditional addition?
Susan W. September 27, 2014
My Yia Yia used dill, oregano and mint a lot. It was at least traditional in her potatoes. :0) I'll ask my mom if the other Greeks in the community did.
Smaug February 5, 2023
I think oregano is more traditional, but dill is widely used with potatoes throughout Europe, I'm sure many have done it. I'd be tempted to try rosemary; I love rosemary with potatoes.
smccassell March 14, 2013
Made these last night. Crispy, salty, acid and pillowy all rolled into one bite. These will be a go to item for the future. Even my friends who don't want "fancy, schmancy" foods will ask for more. Thank you for sharing this receipe!
sbf-ct July 9, 2012
Oh I can't WAIT to try this tonight! Potatoes are a staple in our house.. and we were in need of a new take!
sbf-ct February 12, 2013
Oh.. not only did we LOVE them, but they are now a staple in the repertoire. :) In fact, I often bring them to my in-laws for holiday dinners (and this is a family to whom I essentially had to prove my salt as a cook, and have yet to be allowed to bring much besides a potato side dish!). Thanks, thanks, thanks!
JohnWhorfin January 15, 2012
I've done something similar, but used goose or duck fat in the roasting pan, and I like to blanch the potatoes briefly and toss them with semolina flour for an extra crispy crust. Think I will use your technique with the semolina or blanching.
creamtea January 17, 2012
Let me know how they come out; I'm sure they will be great with your additions. I'm wondering if they will shrink down less with the blanching...
LMurphy December 21, 2011
Wow ! Who would have thought - Lemon Potatoes ? These were absolutely delicious. I had a small basket of red potatos at home, a lemon, an onion ( not sweet) and thought I'd try it. My husband ate most of them before I had dinner on the table because he couldn't stop 'tasting' them. These are super and will certainly be on my list of favorite sides....I don't even really like potatoes and these were fabulous ! Thanks very much for sharing a simple recipe with anything but simple taste results !! I'm making them for the Christmas pot luck Friday !
creamtea December 25, 2011
LMurphy, so glad you and your husband liked them! I hope your fellow revellers liked them too. I may try them next with red potatoes too!
linzarella November 29, 2011
Made this last night, adding some whole, unpeeled garlic cloves to the pan. It was pronounced by everyone to be the best potatoes we had ever tasted. I've never really been a potato fan, but I think this just might have converted me.
wssmom November 10, 2011
These have made it firmly into the dinner rotation. The only change I made was in using fingerling potatoes, which I halved and put cut-side down on the cast iron skillet throughout the cooking process. Thanks again for a great recipe!
creamtea November 20, 2011
You're welcome! Thanks for letting me know. I'm so happy you tried them and enjoyed them.
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