POMMES DE TERRE AU FOUR à la grecque - Recette facile & délicieuse pas à pas! - Cuisine à la grecque

Greek-style potatoes, or lemon potatoes, are baked potatoes with lemon. They're golden and crispy on the outside and meltingly tender on the inside. It's a dish you're sure to love. Yasas, this is Angélique, and welcome to Greek Cuisine, the channel that will teach you how to cook Greek food step by step. Today, we're going to discover Greek-style lemon potatoes, or Greek-style baked potatoes with lemon. It's a very simple recipe to prepare, requiring very few ingredients, and it's also an ideal side dish for meat, fish, or even if you're vegetarian. You'll love it with potatoes, a good koriatiki salad, tzatziki (by the way, I've put the link above and in the description if you want to make the recipe), and a nice piece of feta cheese. Are you ready? So, put on your favorite apron right away and let's get started with the list of ingredients, or "pamés" as we say in Greek. To make Greek-style baked potatoes, or "pompes lemonata," we'll need potatoes, of course; here we have 1 kg. We'll also need salt, pepper, olive oil. I've used 5 tablespoons, but you can adjust this depending on the size of your dish, the juice of half a lemon, two cloves of garlic, and, optionally, a teaspoon of oregano. Welcome to my kitchen, where we 're ready to begin the first step: peeling and cutting the potatoes . I'm going to use a vegetable peeler for this, and here we go. In Greece, it's actually quite rare to see recipes where potatoes aren't peeled. They tend to remove the skin. I'm going to show you now how we're going to cut them because the way we cut the potatoes is important in this recipe. We're going to cut them lengthwise. This is what we're aiming for. We want elongated pieces so the sauce can run down them nicely when we add the olive oil. So, we cut the potato in half, and then in half again lengthwise. This is where it differs a little from some usual recipes. There you go. And once that's done, we're going to take our pieces and cut them into sticks to get these thick fries like this. I assure you, from experience, that if you cut your potato into a different shape, the taste is surprisingly different. There you go, our XXL fries are ready. As I peel the potatoes, I'm going to put them in this large container filled with cold water that I prepared beforehand. We've thought of everything, of course. And this will prevent the potatoes from turning brown. So, let's head to the salad bowl; it's bath time. And we'll simply repeat the process with all the potatoes. I'm happy to announce that we're already ready for the second step, which will be to season and cook the potatoes . And this step will be so quick to prepare that we can already get our oven ready and preheat it to 200°C (390°F). Now we can take care of our potatoes. We place them in the dish. If you're hesitating between two dishes, I advise you to use the larger one you have because you want to avoid the potatoes overlapping; this way they'll cook better. Avoid layering them. In fact, the potatoes are nice and snug in their cozy little bed. As for me, I'm going to crush the garlic using a garlic press. But if you don't have any, no problem, you can simply chop your garlic into small pieces, that works too. Next, we'll add salt. Add salt to taste. Then we'll add pepper. Optionally, you can add oregano. And of course, we can't make a Greek recipe without a little olive oil. So, Here we go. This is a really essential ingredient in this recipe. If you don't use enough olive oil, your potatoes might not be crispy enough and they might stick to the bottom of the dish. So, feel free to adjust the amount of olive oil to suit your dish if you think there isn't enough. Next, we'll mix everything together well. And we'll put it all in the oven for about 1 hour and 10 minutes at 180°C (350°F). And now, I know what you're thinking. You're probably going to say, "But Angélique, you forgot the half lemon. We haven't added it yet." And you're right, we haven't added it yet, but we haven't forgotten it. In fact, we'll save it for the end and add it about fifteen minutes before the end of cooking. Since we're here, we'll take the opportunity to squeeze it. There, that'll be done. I've even matched the lemon squeezer, how classy! And there we go. We'll keep it aside for later. Another secret to the success of this recipe is stirring the potatoes regularly. So, every fifteen minutes, you'll need to open the oven door, quickly stir the potatoes, close it again, and repeat this until they're done. Basically, what that means is stirring them after about 15 minutes, after 30 minutes, after 45 minutes, and then we're approaching the crucial fifteen-minute mark. During the last fifteen minutes, you'll need to add the lemon juice. If, for whatever reason, your potatoes don't seem quite cooked yet, add another ten minutes. Be careful though, they shouldn't stick to the dish. If that's the case, don't hesitate to add more oil; it probably means there isn't enough. Do you like this recipe? Then don't hesitate to subscribe to the channel. This will allow you to receive notifications for all future recipes and will also help the channel grow. So thank you very much. It's ready. Potatoes that are both tender and crispy. Let's make ourselves a little tasting plate. These potatoes often remind me of Sundays; it was a dish my mother often made with a roast, for example, and then my brothers and I would often argue over who got the crispiest potatoes. Still room for another one here? And also, we can garnish everything by adding a small slice of lemon and a little oregano. All that's left is to taste these beautiful, crispy, golden potatoes. Enjoy! I won't hide the fact that I'm hungry, so this is perfect timing. So, let's make this one. The top is nice and crispy while the inside is wonderfully soft and creamy. The lemon adds a touch of zest that enhances the flavor, and the olive oil softens everything. It's such an easy recipe that I highly recommend you try it at home. Speaking of which, if you'd like to find all the details of the recipe, you can easily do so. Just click on the link in the description. It will take you to my website, cuisine-a-la-grecque.fr, where you can download this recipe as a PDF, as well as my free moussaka guide with all its secrets for success. If you enjoyed the recipe, I'd love to hear that. Feel free to let me know in the comments or simply by clicking the thumbs up icon below the video. If you'd like to discover other Greek potato recipes, you can click on the small thumbnail that appears now. It's the Briam recipe. With that, I say kalí órexi and see you soon for more Greek recipes.