I've seen pictures of potatoes the size of Volkswagons, but only recently have I stumbled across potatoes large enough to feed six people. It was one of the unexpected benefits of not paying attention while I was shopping.
Russet potatoes were on my list. Twenty-pound bags were on sale for $5, so I heaved one into my cart without really looking at what was inside. Hours later when the dinner hour was approaching, I reached inside and pulled out a 2-pounder.
I didn't have time to bake it. I'm sure it would have taken at least 2 hours, so I decided to make Greek Roast Potatoes. Peeling this junior football was awkward because it was so heavy. Cutting it into 2-inch chunks required brute strength.
But eating the end result was an unexpected joy. Never have I had such a fresh potato. It almost made me want to grow my own. For this recipe, normal-size potatoes work almost as well.
Greek Roast Potatoes - serves 4-6 (adapted from Help! My Apartment Has a Kitchen!
1 giant or 3-4 large Russet potatoes (total weight about 2 pounds)
2 tablespoons olive or canola oil
2 tablespoons lemon juice
1 teaspoon dried oregano
Salt
Black pepper
Preheat the oven to 375 degrees.
Peel the potatoes and cut each into 2-inch pieces. Put them in a medium-size pot and cover with water. Cover and bring to a boil over high heat. Turn down the heat to medium-low and cook, covered for 10 minutes, or until the potatoes have partly softened. Drain and set aside.
Put the oil and lemon juice in an ovenproof dish or baking pan. Add the potatoes and stir them around so they are completely coated with the oil mixture. Sprinkle with lemon juice, oregano, salt and black pepper.
Bake uncovered for 45-60 minutes, stirring about every 15 minutes so the potatoes will brown more evenly. They are done when they can be easily pierced with a fork.
Photos by Nancy Mills
Connect with Nancy Mills on momscookinghelp.blogspot.com