I tried to come up with something pithy to say about the pile of shredded chicken on the plate below, and failed. The potatoes on the other hand, were a sure-fire winner. Not quite the same as the lemon potatoes that I would order every so often from Uncle George’s in Astoria, when I lived in that neighborhood several years ago, but not bad on a first attempt either. These had a crispy, lemony exterior and a soft, creamy interior … enough for them to win a spot in my permanent repertoire.
Shredded chicken with tomato and porcini mushroom sauce, with Greek lemon potatoes
The procedure for the potatoes is similar to the process outlined in this post, except that I didn’t par-boil them first.
Slice Yukon Gold potatoes into wedges or quarters, depending on size. In a large bowl, combine the potatoes with 1/4 cup olive oil, the juice of 3 freshly squeezed lemons, a generous pinch of sea salt, some freshly milled black pepper and about a tablespoon’s worth of fresh rosemary leaves. Mix well. Marinate the potatoes, covered, in the refrigerator for about 15 to 20 minutes, then spoon onto a roasting pan or Pyrex baking dish. Roast at 425 F for 35 to 40 minutes, or until the potatoes are golden brown. You might want to give the potatoes a stir or two, as they roast. When the potatoes are done, remove from heat and serve at once. You’ll want to eat them as soon as possible, because if you wait too long, they’ll lose their crispness.
Time: About 1 hour and 15 minutes, including prep.