John Myers
Baked Potatoes – Today Greek
The perfect baked potatoes – today greek recipe with a picture and simple step-by-step instructions.
- 750 g small Potatoes
- 0,5 Solo garlic
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon Lemon juice
- 50 ml Water
- 0,5 tablespoon Sweet paprika
- 0,5 teaspoon Dried rosemary
- 0,5 teaspoon Fleur de Sel sea salt
- 3 fresh Rosemary sprigs
- 10 “Casablanca Provencale” olives
- 10 Lemon peel
- Rosemary tips
- Preheat the oven to 180 degrees. Thoroughly brush the potatoes clean and cut them in half or, depending on the size, quartered in a bowl. Chop the garlic very finely and add to the potatoes with oil, lemon juice and water.
- Sieve the paprika powder over it, season with rosemary and sea salt and then mix everything well with the help of two wooden spoons. Put the seasoned potatoes in an ovenproof dish with the cut surfaces facing up; Slide in the tips of the fresh rosemary and then put the potatoes in the oven.
- Bake on the middle rack for about 45 minutes. The potatoes are now getting a golden brown color and a wonderful smell permeates the whole house. During this time cut the olives in half and remove the stones.
- Take the oven dish out of the stove, sprinkle the olives between the potatoes, mix everything again with the wooden spoon; if necessary, drizzle a few drops of water over it … because every stove is different. Then bake for another 10 minutes and serve with wafer-thin cubes of lemon peel and rosemary tips.
- I served these delicious baked potatoes with a simple cod fillet with a gremolata today. (My dear husband fried the fish himself in a pan) … I just don’t like to prepare sea fish myself … sorry!
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