This recipe makes me feel nostalgic of the years I spent in Thessaloniki as a student. Rumors have it that’s a Krikelas recipe for baked potatoes. Not sure, really, but I remember I learned this recipe from a friend, native of Thessaloniki, 20 years ago. Yes, 20 years, ago. Scary. And I loved it. If you must have your potatoes crunchy and crispy, this recipe is not for you. The potatoes must come out very tender, not at all crispy or browned. Ahhh… the splendid smell of fresh rosemary while they’re baking… I cooked them last night, to welcome my husband who’s coming back from a trip tomorrow. But you cook them on Sunday so you get to enjoy the smell in the house longer.
Ingredients (side for 4)
- 6 small to medium size potatoes (totally fine to use big, long ones)
- 1/2 cup olive oil
- about 1/3 cup lemon juice or to taste
- fresh rosemary if possible, please, dry OK
- salt, pepper
How to make: Peel the potatoes and cut them in half lengthwise. Arrange them in a pan (I like pyrex). Sprinkle salt and pepper (freshly ground preferably). Drizzle the oil on top and the lemon juice. Add the rosemary leaves. Fill with water to barely cover the potatoes. Bake them covered at 400F/200C for about an hour. In the photo below you see I have a special pair of pyrex pans that fit snugly (gastra). You can use aluminum foil to cover the pan. Be sure the potatoes do not run out of water entirely and there’s barely some liquid when done. Can you see how little liquid is left in the pan in the photo above? If the potatoes go darkish on top, flip them over while they’re still baking.