Lemon and Herb Roasted Potatoes
One of the most popular Greek comfort foods, these roasted potatoes go with everything and contain the most basic ingredients of Greek cuisine: olive oil, lemon, and oregano. Try to find Greek dry oregano if you can; Italian oregano is good too.
Potatoes are often vilified in America (where we usually either deep fry them or smother them with bacon and cheese), but they are a staple longevity food in Ikaria along with black eyed peas, chickpeas, lentils, wild greens, red wine, olive oil, coffee, and herbal teas. Nonagenarians and centenarians there have grown, eaten, and enjoyed them all their lives, and they are nutritional powerhouses when they are not deep fried. They are a good source of vitamin B6, vitamin C, potassium, fiber, and phytonutrients. (Keep the skin on for the most bang for your buck.) They are also inexpensive, easy to prepare and to make taste good with the simplest of recipes.
5 pounds potatoes (Yukon Gold work well), scrubbed and cut into thin wedges
6 cloves garlic, minced
3⁄4 cup olive oil
1⁄2 cup good-quality veggie broth
1⁄2 cup water
1⁄4 cup freshly squeezed lemon juice
3 teaspoons sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon dried oregano
1 teaspoon chopped fresh mint
Preheat the oven to 450 degrees F.
Lightly coat a large baking dish in olive oil.
In a large bowl, stir the potatoes, garlic, olive oil, broth, water, lemon juice, salt, and pepper together until the potatoes are evenly coated.
Pour the potato mixture into the baking dish.
Roast in the oven until the potatoes start to brown, about 40 minutes.
Remove the potatoes from the oven.
Add the oregano and mint to them, stirring to combine.
If the potatoes look dry, pour another 1⁄2 cup broth into the dish.
Return to the oven and bake about 30 minutes longer.
Adjust the seasoning with salt and pepper, if needed.
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