Who doesn’t love a spud?
We attended a wedding a few years ago, and late into the evening, as the dancing and obligatory drinking were well underway, a midnight Poutine Buffet was rolled out. Yeah, you read that correctly, a Poutine Bar. There were the basics of hand-cut fries, gravy and cheese curds, but it DID NOT end there. The choices included several types of potatoes, at least 3 types of gravy, mushrooms, pulled pork, bacon crumbles, jalapeño peppers, onions, brie, mozzarella, roasted broccoli and many other items that escape my memory. I think I inhaled 3 large bowls in under 15 minutes. I was scarfing my bowlful of decadence so fast, my esophagus couldn’t keep up to the speed I was shovelling the food in. Utter gluttony. That was a brilliant feature for a wedding reception. The food helped those who were perhaps in danger of over-consuming the open bar, by acting as a distraction. I shall always fondly remember that evening.
But I digress from the humble potato.
There are sweet, white, yellow, red, purple, creamer, new, fingerling, yam and the list goes on. You can prep these magic flavour sponges in so many ways. Boiled, mashed, roasted, fried and baked are the most common methods to prepare the humble tuber.
These Greekified (is that a word?) spuds were a perfect side to some grass-fed, grass-finished lamb shoulder chops I found at a local grocery store. They are so good, you may want to make extra so you have some leftovers for another meal (or bedtime snack). This is super easy and so tasty, you may find yourself keeping them in your regular meal rotation.
Preheat oven to 375
- 2 pounds potatoes (I used red, peeled and quartered. Yukon Gold or any other yellow potato will be great too)
- 3/4 cup chicken stock (homemade is best)
- 1/4 cup melted butter or ghee
- 3 tablespoons fresh squeezed lemon juice
- 2 cloves of garlic, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon paprika
- salt and pepper to taste
Scrub, peel, quarter the potatoes and place in a 9×13 roasting pan.
Whisk all remaining ingredients together and pour over the potatoes.
Roast in 375 degree oven for approximately 75 minutes, or until fork tender. The trick to these spuds being amazing is to baste them in the stock mixture several times during the roasting time.
Breaking dishes is optional.