Evelyn in Athens has a recipe on her site for Greek Potatoes (first recipe on first page)

Hi Karen, after reading some of the reviews,

I would make this as the recipe states. It seems that the water evaporates or is absorbed by the potatoes. It even says that you may need to add another half cup of water if the pan is getting too dry. It doesn't indicate what kind of potatoes to use, but I have a bag of red potatoes I need to use up. I think I will give this recipe a try. It certainly has a lot of rave reviews.

 
Thanks Dawn, I have it all ready to go, so I guess I will add the water. I am new to this method

but I've made many of Evelyn's recipes and they all are great and I have had no failures.
By the way, in looking at the picture, I believe she did use red spuds.

 
It may be to late but just to reassure you, I have been making this

recipe from Martha Stewart for years and it has the same with the water. The first time I made it I was convinced that it would be a disaster but it was delicious! This one calls for Russets but red would be great too. Now I make it all the time.

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=b0d661876e70f010VgnVCM1000003d370a0aRCRD&autonomy_kw=greek%20lemon%20roasted%20potatoes&rsc=ns2006_m1

 
Let us know how it turns out.

After a quick review of my vegetable bin, I decided I had better make the briami instead. Have a good one!

 
WOW! Evelyn's potatoes are fabulous. I never dreamed this METHOD

would produce such a great dish. There is a balance there with the water. After forty minutes, I turned them, added a tad more water to the pot, and the last forty minutes they browned and crisped up so nice. I had to force myself to stop eating them, put the rest in a container for tomorrow night or lunch. The inside of the spuds were so creamy and tender, outside so crisp.
Thanks Evelyn!

 
I've wondered how the Greek restaurant I frequent did their lemon potatoes. Now I know. Thanks!

 
I am definitely going to make these tonight. I made Ev's Briami and added

some chunked boneless skinless chicken thighs about halfway through the cooking process and loved it like that. I like the vegetarian version too, but hubby was happy to find some protein in there. Had it with a great loaf of sourdough bread, great dinner. Thanks Ev and Karen!

 
I make these all of the time but roast a chicken on top, so good! but for the pan....

I put a tablespoon or two of powdered dishwasher soap and fill the pan with the hottest water I have and let soak overnight. Even the most stubborn stuck on potatoes and caramelized lemon juices just slide right off with a sponge. A total lifesaver technique. Too bad my mom didn't tell me this sooner like when I was in my 20's and burning every pot I had! LOL

 
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