When people think about Greek food, they tend to think about the big ones…the pastitsio, moussaka and spanakopita, foods that Greeks and non-Greeks often consider to be the quintessential staples of our cuisine. These foods are revered, and the fact that many (erroneously) believe that they are next to impossible to prepare probably adds to their appeal. But we think that there is another Greek food which should be added to the list of favourites, and that is roasted lemon potatoes.
This is the type of meal that is really handy to have in your repertoire of great meals. Fancy, and plentiful enough to feed a crowd, a good roast will also make for great leftovers if you are cooking for only a few special people. An additional benefit to this slow-cooked, no-fuss recipe, is that you can pop it into the oven, and while it roasts you can move on to other things, like making a stove top dessert or painting your fingernails. Our parents, of course, will usually use this “down time” to roll a few keftedes or fold a few spanakopites. They are kitchen warriors!
You may assume that the veal is the star of this meal, and although it is delicious, make no mistake, these potatoes deserve equal billing. They are cooked slowly, marinating in the juices from the veal roast, and this brings out their inherent sweetness. Cooked this way, they transform from humble spuds to elegant and tasty taters. People will talk about them for days, weeks, maybe even years! Which would actually be a bit strange…but understandable.