Steak with truffle butter and Greek potato.
The Mediterranean nation of Greece is known for its philosophical and culinary festivals. While many of the country’s gastronomic offerings date back several thousand years, Greek potatoes are a rather childish development, as the tubers weren’t introduced to the country from the New World until the 18th century. After that, the recipe was consolidated as a direct combination of fries and seasoned slices, made with a base of cake with lemon juice.
Greek potatoes are often served with spiced grilled chicken.
It was Count Ioannis Kapodistrias, the first leader of an independent modern Greece, who introduced potatoes to the Greek population in the early 19th century. Vegetables were a staple food in South America, where his country and many other European countries explored for future conquests. Kapodistrias correctly believed that potatoes could help end famine in his flourishing country, and he was right. As of 2011, the tuber is grown throughout the region as a common staple in many daily diets.
Potatoes were not introduced to Greece from the New World until the 18th century.
Also known as patates, lemonades, or “lemon potatoes,” Greek potatoes are a native take on a staple recipe. The dish does not require much effort to prepare. The first step is to cut the potatoes into small, thin slices while the oven is preheating to approximately 425°F (218°C). Some chefs boil the slices for about five minutes in water, then blanch them in a bowl of ice water before starting to bake; others simply season it with vinaigrette and let the oven do all the work.
It is the sauce that makes the Greek potato a distinctive native delicacy. A combination of lemon juice, olive oil, minced garlic, shallot or onion, salt, pepper, parsley, and oregano is poured over the potato slices before they begin baking. Some, like celebrity chef Bobby Flay, also pour chicken broth into the bottom of the pan before cooking, which is a method of preventing sticking and adding more flavor.
It takes about 45 minutes in the oven for the Greek potatoes to acquire their characteristic golden appearance. However, if left alone, only some of the potatoes will brown enough. For this reason, many chefs toss the potatoes mid-cook into areas exposed to dry heat.
Extra vinaigrette is mixed with the Greek potatoes before serving, along with some fresh raw parsley. A cold variation is called patatosalata or “potato salad”. These are peeled potato pieces that are simply boiled until tender and then mixed with the lemon juice, garlic, onion, oil and seasonings.