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Tag: yellow skinned potatoes

Greek Style Oven Fries with Oregano and Lemon Zest

  • 6 to 8 medium yellow skinned potatoes, cut into wedges
  • 1 large foil lined cookie sheet
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt

Preheat oven to 375 degrees F convection for 400 degree F regular.

Add the potatoes to a large saucepan filled with water. Bring to a boil. Turn heat off, drain the water and return to the pan and let the potatoes dry.

Transfer to the lined cookie sheet. Add the olive oil and salt. Mix well and roast in oven for 45 minutes to an hour till the wedges are golden brown and crispy.

Topping

  • Zest of one lemon
  • 1 tablespoons fresh oregano, minced
  • 2 garlic cloves, minced
  • Salt

Transfer the hot potatoes into a large bowl. Add the lemon zest, oregano and garlic and toss well. Add more salt if needed. Serve immediately!

 

Super Easy Roast Potatoes

This is a very easy recipe to make.. I love making roast potatoes.. they remind of fries and since I don’t eat fries very often, I allow myself to eat these potatoes that I find irresistible. They were delicious with the roast chicken, Brussels sprouts and the yummy gravy!!! read more …

Fried Potatoes with Spicy Tomato Aioli

Fried Potatoes with Spicy Tomato Aioli

This recipe is adapted from Saveur magazine. I love eating these potatoes at Spanish restaurants. Actually I haven’t met a potato I didn’t like. I love fries but don’t usually fry my potatoes at home- I bake them. I decided to go all the way and fry them. They were delicious- especially with the delicious, spicy aioli!

  • 4 to 5 yellow skinned potatoes, peeled and cut into 1 inch squares

Add the potatoes to a medium pan. Fill with water and bring to a boil. Drain and dry.

  • 2 cups extra light oil
  • Salt

Heat the oil to 220 degrees F. Cook the potatoes in the oil in a few batches till golden brown and cooked through. Take out and drain on some paper towels. Sprinkle with salt and serve with aioli.

  • 2 garlic cloves, grated
  • 1 egg yolk, beaten
  • ½ cup extra virgin olive oil
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ¼ cup tomato puree

Add the garlic into a small bowl. Mix in the yolk and begin whisking in the oil gradually until emulsified. Add the lemon juice, salt, smoked paprika and tomato puree. Mix well and check for seasonings and serve with potatoes.