Greek Table
Free recipe
Saffron Lemon Potatoes with Chili and Mint
Comfort with a greek soul: lemon potatoes with Chili and Mint, built on caramelized aromatics and a slow, steady simmer.
***** 4.9 · 83 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish with Chili and Mint: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the lemon potatoes warm, with plenty of good bread or a simple salad alongside. This makes about 2 servings; leftovers keep well for a day.
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