Friday, June 28, 2013

Mediterranean Braised Garlic & Herb Potatoes - Low Fat

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I know, I know!!  You wouldn't believe that these little beauties are actually low fat, I'm serious. Totally!  I had not even thought about these for a very long time to be honest.  They are an old family favorite.  I grew up eating these at least 3-4 times a month.  We all would gather around the kitchen table and the moment we would see that these potatoes were being served, well, we would just shriek with delight!

I remembered them the other afternoon when my two youngest skyped me from the island of Samos.  They were eating their dinner at a Taverna Ala Fresko with the Aegean sea directly behind them and I could just see the beginning of the gorgeous violet/orange sunset.  After showing me the scenery, they continued eating.  These potatoes were what they were eating along with meatballs and a salad.  They said to me; "Mom, these are the potatoes you make for us"! I just giggled and then made them for hubby the very next day!  That man of mine is so spoiled!

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I cannot tell you if these potatoes are strictly regional to my island, or there is a version of them all over Greece.  I can tell you though, they are so very easy to make, less than 20 minutes.  They are crispy, bursting with Mediterranean flavor and so very, very easy!! Did I mention low fat?  Ah yes... The "Mediterranean diet" the best in the world!

Ready for the recipe?  Here we go;

Prep time: 5 minutes
Cook time: 15-20 minutes
Yield: 4-5 side servings

Ingredients:
3 large potatoes
3 tbsp extra virgin olive oil
3 tsp lemon juice (I used bottled)
2 medium cloves garlic, crushed
1/2 cups water
2 tbsp fresh mint, chopped or herbs of choice ( or 3/4 tsp dried)
Salt & pepper to taste

Directions:
-Wash and scrub your potatoes.  I leave the skin on for extra potassium, however you can definitely peel them if you prefer.
Slice them into rounds and set aside.

-Crush your garlic, set aside, chop your fresh herbs, set aside.

-Using a large skillet with cover, add your water and oil and bring to a simmer.  

-Add your potato rounds one layer at a time.  At the end of each layer, salt & pepper to season.  Add the next potato layer etc.



-When all potatoes have been layered, add your crushed garlic, lemon juice and finally your fresh herbs.  I used fresh mint.  There is just something about lemon, garlic and mint combined.  Those flavor combinations are just perfect!!  Well maybe I'm biased...
Use your own favorite, even though I do seriously promote mint!

*batting eyelashes profusely*
Cover, reduce heat to low and let potatoes braise.




-After about 10 minutes or so, check the status of the potatoes, they should be perfectly tender and the water should be absorbed.  I personally taste one at this point... *what*  How else am I supposed to taste for seasonings?  See??


-Now is when the magic starts to happen.  Leaving the cover off the skillet, let these beauties start to crisp up.  It should only take a couple of minutes.  Flip the potatoes, and then let crisp now on the other side.  Again, just a few minutes.  

How easy right?  I know!  Remove from heat and enjoy! 

I remember my mother made these without cheese, and my grandmother would sprinkle a little bit of "Kefalograviera Cheese", once they were cooked.  The heat of the potatoes would melt the cheese and just make them ultra yummy!  I can't tell you which one I liked better to be very honest with you.  All I can tell you is they are absolutely delicious and I enjoyed every bite!! The good news is I have now shared this recipe with you, so you can also duplicate and add your own touch if you want!

Notes: The key to this recipe is 1 tbsp of olive oil and 1 tsp of lemon juice per potato.  My mother always taught me to use 1/2 cups water per 3 potatoes.  You can double the recipe if so desired. Just make sure you have a large "Walton Family" size skillet for more potatoes to ensure they all crisp up.


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Crispy, succulent and bursting with Mediterranean flavor!!

Till next time!!


Dishin with Didi

12 comments :

  1. So now I'm beginning to believe I have Greek, Jewish, Porteuguese and Italian taste buds. What a great combo to have. Making these for sure dolly, once I get the mint. The boss says, "mint", I buy mint! Love ya Deeds, great post

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    1. Linda dolly there is just something magical with the mint!!

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  2. Oh I am so going to make these! Which on is "your island?" Ours is Myteline (off the island of Lesbos). Our family is more than certain there's some Turkish blood in the mix.

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    1. Alex that is too funny, you're an island girl too?
      I am from the island of Samos. We are right next to Turkey.

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    2. You probably have some of that Turkish blood too!

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  3. Haha.. Didi.. You want some mint? I have a huge mint bed. ;)

    But really.. why did I never think to add water to potatoes to cook them faster.. Genius I say.. I will definitely be making these.. with mint. ;) ♥

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    1. Don't start with the mint, LOL

      I know you will love these Kimmie!!

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  4. They sound delicious. I'd add some butter to help them brown. Low-fat isn't really healthy, anyway, & butter is good for us! I like the idea of trying mint & lemon with garlicky potatoes.

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    1. Hi Anonymous, I love the idea of butter. I've always cooked these with olive oil same as my parents and grandparents...
      I will have to try these with a pat or so of butter. Thank you!

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  5. Didi,I agree with you about the lemon, garlic and dried mint. Your potato dish looks so tempting......Hadia's Lebanese Cuisine

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    1. Hadia, our foods and cultures are so very similar! ♥

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