(calm music)
- All right, guys, we are still in quarantine
and one of the things that I've been loving eating
because it's easily accessible and delicious is potatoes.
So I'm gonna show you how to make the best potatoes ever.
Hey, guys, I'm Candice, the Edgy Veg
and if you're new here, welcome, hello, buongiorno.
So today I'm gonna show you
how to make my favorite style of potatoes, one of them.
So to make Greek potatoes,
what you are going to need is some lemon,
vegetable broth or you can buy those no chicken style broths
or bouillon cubes and just dissolve that in water.
You need some oil, garlic, lots of garlic.
That's the key here.
Rosemary, oregano, salt and pepper
and of course you're going to need potatoes.
Really any potato will do.
I like to get these more like yellow potatoes
because I don't have to peel them.
I don't like the skins of a baked potato as much
but these ones are a bit softer, more delicate.
You don't have to peel as many potato blemishes if you will.
The first thing I'm going to do is create my marinade
and I'm going to do that right in my lipped pan.
That way, I have less dishes to dirty
and I mean, they're going in the pan anyway so why not?
All right, so the first thing I'm going to do
is add equal parts olive oil, lemon juice
and whatever broth or dissolved bouillon that you're using.
Those are all a quarter cup.
So these amounts are definitely going to vary
depending on how many potatoes we have
but we have about two pounds of potatoes
then our oregano, our rosemary and our pepper
and I'm just going to mix that together.
Now, you can also do this in a bowl
but we're putting the potatoes right in here
so that's why I like to do it.
Now, we are going to add the potatoes
and you're going to give your potatoes a good toss.
So depending on how big your pan is,
you might have to use a second one
because we do want these all in a single layer.
Sprinkle with some salt.
Give one last toss and then arrange them in a single layer.
So what I like to do is arrange them
like one of the cut sides down.
If you just cut them in half
'cause you have these tiny little potatoes
then you would put the whatever side is cut and fleshy
like this white part, you would put that down
and that will help with crispiness and if you have too many,
you can move them out and put them onto another pan.
All right and if you do end up having to use two pans,
you can just take out some of this cooking liquid
and add it into the second pan.
All right, once you have your potatoes
arranged in their pan,
we are going to put this into the oven at 400
and bake them for about 20 minutes.
Now, you're probably like, Candice, you forgot the garlic.
We are going to add the garlic in
for the second half of the cooking
because we don't want the garlic to burn.
So I have found that if I put the garlic in right away,
by the time 40 minutes rolls around,
the garlic's like black.
So I like to cook it for 20 minutes first, add the garlic
and then cook it for another 20 minutes.
So I'm gonna throw this into the oven for 20 minutes.
Another little cooking note that I wanted to add
is in a lot of traditional Greek potato recipes,
they let the potatoes sit in the marinade for a while.
I don't like to do that
because the longer you let potatoes sit
in something that's water based,
the less likely they are to crisp up
and I do prefer these to be quite crispy
if I can make that happen.
So I don't let them marinade.
All right, so the potatoes have been cooking for 20 minutes
or baking, roasting, whatever you wanna call it.
Now we're going to add five cloves of minced garlic
and just kind of like spoon some of the marinade
over the potatoes, toss 'em
and stick 'em back in for another 20 minutes.
All right, so I'm just gonna add in the garlic
and then just give these guys a little toss
and after you've tossed them,
you can arrange them again in a single layer
like we did the first time and then kind of just spoon
some of that cooking liquid on top
and if you do need help spooning that liquid on top,
I like to just kind of like work into a corner
and grab it with a spoon or a measuring cup and just.
Yeah.
You can use a fork or I'm just gonna go in with my fingers.
Again, I like to do cut sides down.
All right, so you can just pour that back on top
and we're gonna stick them back in for 20 minutes.
(calm music)
There are the Greek potatoes.
So see what I mean?
They are, they're nice and soft
but we have a little bit of crunch here.
They're not overly crispy
because just with these ingredients,
you're not going to get that
but you will definitely get some nice browning
and a couple edges that are crispy.
There you have it, delicious Greek potatoes.
They have just like a nice garlicky, lemony flavor to it
and they're so soft, they like melt in your mouth.
Mm.
If you have any leftover oil in the bottom of your pan,
definitely use it, pour it on top when you serve it.
It's such a nice garlicky flavored herb oil
and if you have your favorite garlic sauce
for dipping on the side, oh my God, that's so good too.
All right, guys, let me know
in the comment section down below
if you have any recipe requests
and if you're new here, hit that Subscribe button
because I make new videos every Tuesdays and Thursdays
at four p.m. and I'll see ya next time.
Bye.
Potatoes.