Spiced Lemon Potatoes with Paneer and Arugula

November 14, 2013
1 Ratings
  • Serves 3-4
Author Notes

I love Greek roasted potatoes and decided to kick up the spice a notch. Recently a friend of mine made Doro Wat Chicken, which is an African dish seasoned with Berbere Seasoning (an Ethiopian Seasoning). It is such an versatile seasoning with notes of fenugreek and cardamom, I decided to try a new version of Greek Lemon Potatoes. I also feel that tomatoes added to this dish would be great as well. Berbere can be found In grocery stores such as Whole Foods Market, I hope you enjoy. —FoodieFixins

What You'll Need
  • potatoes, berbere seasoning, ginger, garlic, water, salt, lemon
  • 3 small to medium russet potatoes peeled and cut into small wedges
  • 2 1/2 teaspoons berbere seasoning
  • 2 tablespoons grated fresh ginger
  • 4 cloves of garlic minced
  • 1/2 cup water
  • 1/2 teaspoon salt (seasoning to taste depending on if season blend contain salt)
  • 1 lemon juiced and zested
  • Olive oil, paneer cheese, arugula, parsley
  • 2 tablespoons olive oil
  • 8 ounces paneer cheese cut into 1/2 cubes
  • 1 cup arugula
  • 1/2 cup roughly chopped parsley
  1. potatoes, berbere seasoning, ginger, garlic, water, salt, lemon
  2. Combine all ingredients and place into a baking dish covered with foil or a lid.
  3. Roast at 375F for 20 to 25 minutes until fork tender. If potatoes are dry, add another 1/2 cup of water.
  4. Remove foil or lid, turn potatoes and roast for another 20-25mintues until they become golden brown and a little crispy.
  1. Olive oil, paneer cheese, arugula, parsley
  2. Place the olive oil into a preheated saute pan. Add the cheese and toss frequently, until it is browned on all sides.
  3. Once your potatoes are cooked and ready, combine the cheese, arugula, parsley, and toss. Adjust seasoning if need be.

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1 Review

jencordes July 20, 2019
I liked this and will make it again. I wasn’t exactly sure what size the potatoes should be and cut them in what I believed to be small wedges. Next time I’ll cut them the same size as the paneer as they took much longer to cook as written. Nice flavor combo though.