Happy weekend ladies and possibly but far less likely, gents! How has the first half of your day off gone so far? Did you learn anything new, enjoy some new experiences or hear any interesting anecdotes? If so, comment below, I’d love to hear them!
Now if you know me, you know I am a lover of all things potato, from the chip to the mashed form. They’ve gotten me through the transition to vegetarianism where they were pretty much my only option as far as my carnivore clad Sunday night family dinners went. They got me through university with their cheap price tag and culinary versatility…can you tell I love potatoes?
That being said, I visited an amazing Greek restaurant near YYC called Paros on Main in Airdrie. On the menu they had the most delicious, melt in your mouth, herby and tangy lemon potatoes. They were so amazing that I immediately went home and started concocting a copy cat recipe so I didn’t have to make the drive any time my potato craving hit- plus the best part is they are gluten free and VEGAN! Yep, no dairy, no grains, no animal by products whatsoever.
Prep time: 5 minutes
Cook time: 2 hours
– 1/4 cup olive oil
– 450 ml (2 cups) vegetable stock
– 3 lbs yellow potatos (I personally love mashing potatoa for this recipe)
– juice and zest of 2 large lemons
– 1.5 tbs fresh thyme leaves
– 1 tbs dried oregano
– salt and fresh cracked pepper to taste (I’m fairly liberal with both)
Peel potatos and slice each once vertically. In a zip lock bag, combine vegetable stock, olive oil, lemon juice and zest, thyme, oregano, salt and pepper. Drop in the potatoes, seal the bag and shake well until the potatoes are completely coated in the lemon mixture. Refrigerate for 1 hour or over night.
Preheat oven to 400°F. Pour entire contents of the zip lock bag into a nonstick baking dish. Cover with tin foil and cook for 1 hour and 40 minutes, stirring and flipping occasionally until tender. Remove tinfoil and cook for an additional 20-30 minutes or until the edges of the potatoes are golden brown. The liquid will have almost evaporated by this point. Serve with Spanikopita and Greek salad and there you have it- one of my all time favourite meals!