These Greek potatoes might just be on my “last meal” list. Good, I mean really good, Greek potatoes are hard to find, especially if you are looking for ones that also happen to be plant-based (as in, not made with chicken stock, as many recipes are).
That being said, I do typically use this Better Than Bouillon No Chicken Base for the stock — yes, I know it has some sugar in it and a likely a few other things that might not be as good as they should be for me, but it’s just so darn good, and I only use a bit 🙂
And while the recipe is quite simple, I actually made several versions of them before I found the right balance of tartness, richness and delicious caramelized bits. I even tried making them without oil, which can be done, but the result will be different, which is okay if you want to omit the oil, but it’s just good to know that they won’t get the same color or have that same gotta-go-back-for-just-one-more kinda way.
The end result really comes down to the liquid — if the cooking liquid is freakin’ delicious to start with, then you are golden. Once the potatoes soak up all that goodness, you will be so happy with the end result.
If you are feeling fancy, then you can sift a little bit of smoked paprika on the potatoes just before cooking (or part way through) for added flavor and color — just add a bit here and there though as the contrast in color is nice.
Note that this amount of potatoes is enough for 2 — okay, just kidding, but seriously, the Irish in me is like “heck ya, just say 1 or 2 people” 🙂
In all seriousness though, these Greek Potatoes are great served as a side or as part of a bigger Greek meal with things like Greek Dolmades, Tzatziki, Hummus etc. (search Rouxbe for a variety of other “Greek Recipes”).
Hope you enjoy them as much as we do.
Cheers,
Dawn
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