What are Greek potatoes?

The Mediterranean nation of Greece is known for both its philosophical and culinary fruits. Although many of the gastronomic offers in the country date for several thousand years, Greek potatoes are a relatively infantile development, because the tubers were not shown from the New World until the 18th century. Then the recipe seized as a direct combination of fried and seasoned potato wedges made with lemon juice cake.

It was Count Ioannis Kenzistrias, the first leader of an independent modern Greece to introduce potatoes to the Greek population at the beginning of the 19th century. Vegetables were the foundation in South America, where its countries and many other European countries examined future conquest. The capodistrias correctly believed that potatoes could help end hunger in its growing country - and was right. In 2011, the tuber is grown throughout the region as common cores of many everyday diet.

also Known as belongs to lemonates or "lemon potatoes", Greek potatoes are native on the basic RECEPTU. Food for preparation does not require much effort. The first step is to cut the potatoes into small, thin wedges, because the oven is preheated to about 425 ° F (218 ° C). Some chefs cook wedges for about five minutes in the water and then before baking the blanch in a bowl of ice water; Others dress them with vinaigrette and let the oven do all the work.

It is a bandage that turns Greek potatoes into a significant native treatment. Combination of lemon juice, olive oil, ground garlic, shallots or onions, salt, pepper, parsley and oregano are thrown with potato wedges before baking. Some as a chef celebrity Bobby Flay, also add chicken stock before cooking, a method to prevent sticking and lending another taste.

takes about 45 minutes in the oven so that Greek potatoes take over their characteristic brownish appearance. Stay alone, but only some potatoes will be brownish enough. From thisMany chefs throw potatoes about halfway through baking to double the area exposed to dry heat.

Extra vinaigrette is screened through Greek potatoes before serving, along with some fresh uncooked parsley. The cold variation is called patotasatata or "potato salad". This includes peeled pieces of potatoes, which are only cooked in fine, and then fits lemon juice, garlic, onion, oil and spices.