Greek style potatoes are my vice. Crunchy on the outside, fluffy on the inside, a tiny bit sweet and a lot savory. Wonderful with fish, chicken, beef or atop a big salad.
4 cloves garlic, minced
- Preheat the oven and a rimmed baking sheet to 500 degrees,
- Parboil the potatoes by covering them with inches of cold water, bringing to a boil and reducing to a low boil for 8 minutes.
- Drain and return to the pot. Cover and holding the lid firmly, shake the potatoes in the pot until they have a fuzzy appearance.
- In a large bowl, whisk together garlic, lemon juice, olive oil, oregano and salt. Add the potatoes and toss gently but thoroughly.
- Place the potatoes on the preheated baking sheet and toss. Once lightly browned, reduce to 400 degrees and and roast for 35 minutes, or until perfectly browned and tender.
In terms of cooking, potatoes are wonderful because they’re like little sponges, absorbing flavors beautifully. Russets are particularly good in this capacity. The key to fluffiness on the inside and crunchiness on the outside is a quick parboil which allows for better caramelization on the surface when roasted. Roughing-up the potatoes before roasting creates a nice crusty exterior. Different varieties of potatoes have their own strengths and weaknesses in various preparations. Mealy potatoes like russet, due to a higher starch and lower moisture content, are great for best for mashing, frying and baking whole. Waxy ones like fingerling and new, which are lower in starch and higher in moisture, are better when retaining shape is important. Potatoes should always be stored in a cool, dimly-lit place (not the refrigerator, which turns their starch to sugar and produces an unpleasant sweetness). Direct light can cause potatoes to develop excess solanine, a naturally occurring compound that is toxic at high levels and evidenced by a green-tinged flesh. Potatoes are simply one of my favorite foods because they are so versatile. Nutritionally speaking, they’re packed with potassium. They are, however, a starch and not a vegetable, and should be eaten with the same attention to your nutritional needs as you would eat pasta or bread.
TOTAL FAT 4G
SAT FAT 0G
DIABETIC EXCHANGES: 1.5 STARCH, 1 FAT