Patates Riganates – Roasted Potatoes with Garlic, Lemon and Oregano

Adapted from Foods of the Greek Islands (Houghton Mifflin)

Few people can resist these potatoes, which are capable of stealing the show from any food they accompany, even from the lamb —so make sure you have plenty for seconds. Although it is served all over Greece, this dish is particularly good on islands like Naxos, or here on Kea, where the local potatoes have exceptional flavor.

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On the special days when a leg of lamb or a chicken is roasted, the potatoes may also be cooked in its juices. If you want to cook this dish using small potatoes there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb the sauce.

Makes 4 to 6 servings (more…)

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Nettle Soup with Mushrooms and Yogurt

Traditional nettle soup from the north of Greece is thick and creamy with a fair amount of toasted flour to make it a nourishing winter dish. I prefer this much lighter first course which can be served cold in the summer, if you keep wilted nettles in your freezer, as I do. If nettles are not available, make the soup with just the outer leaves of Romaine lettuce, some spinach leaves, and plenty of parsley.

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Serves 4-6 (more…)

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