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Oven Potatoes

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Lily's Gran View Drop Down
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Direct Link To This Post Topic: Oven Potatoes
    Posted: 16 Oct 2016 at 10:22pm
I followed a recipe for oven potatoes I found on the Internet. Unfortunately they turned out too crispy and not a bit like the ones we had at Thomas's place in Kalami. Has any one a recipe I could follow that would make a more succulent version?
and Charlie, Nia and Daniel's Gran too
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Joefish View Drop Down
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Direct Link To This Post Posted: 17 Oct 2016 at 6:01pm
Depends how you like them. For soft-ish Greek style ones I peeled my spuds and cut them once or twice lengthways. Into a pyrex dish, sprinkled over some salt and pepper, marjoram and/or pinch of oregano, then drizzled with olive oil, lemon juice and a little water to cover the base of the dish, roll them round a bit and straight in the oven, 180° for about 40 minutes. I found with pyrex you didn't have to pre-heat the dish and the oil like I do making normal roasties. Though try that with a metal pan and they'll stick fast.
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Direct Link To This Post Posted: 18 Oct 2016 at 4:14pm
Thanks Joefish. I will give that a try and report back.
and Charlie, Nia and Daniel's Gran too
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Frilly View Drop Down
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Direct Link To This Post Posted: 18 Oct 2016 at 6:35pm
Me too ...
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Direct Link To This Post Posted: 27 Oct 2016 at 11:16am
Had some last night. worked a treet. thanks Joefish.Thumbs Up
Keep taking your, take a holiday in kassiopi pills.

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Direct Link To This Post Posted: 27 Oct 2016 at 5:38pm
Glad to hear it!

If you want them really soft, you can put enough for two in a plastic jug, run some water in the bottom, cover with clingfilm and pierce and give them four to five minutes in the microwave. It's what I do to par-boil ordinary roasties. Get them to steam, but not fall apart. Leave off adding any water when they go in the oven. They won't take as long, but up to you to judge when to take them out.

While you're in the kitchen, though it's more Aegean than Ionian, try taking a tin of tomatoes, break up the whole ones yourself with a wooden spoon (already chopped ones I always find too runny), add a bit of salt and pepper, then a rounded teaspoon of cinnamon and half as much of nutmeg. Mix that up and you've got a very nice warm-tasting meatball sauce.

And a souvlaki or gyros type flavour is easy to add to minced beef, or frying pork or chicken bits for a wrap. Just a generous load of oregano, same amount of parsely, and a little cayenne pepper. Salt, pepper, garlic as you prefer. For pork or chicken you can add a good dose of any sort of paprika you have - smoked, sweet and spicy.

Lidl is a good place to get these herbs and spices cheaply, so use plenty. (Or Tesco do a 'Harissa' spice pot, which has a lot of paprika in it. And that's also nice to sprinkle over hummus, then smother with olive oil).

Finally spicy paprika, or a mix of oregano and marjoram are good for dusting chips. So you can try egg'n'chips à la grecque tonight!
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Direct Link To This Post Posted: 02 Nov 2016 at 2:11pm
Thanks Joefish, tried them and they are excellent Thumbs Up









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Frilly View Drop Down
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Direct Link To This Post Posted: 05 Nov 2016 at 10:37am
Sounds delish ... you should put these tips on utube clip 😉
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