Potato, Potato

Potatoes always strike me as a winter vegetable, but that's probably because that's all I've got in my sad, mostly empty vegetable bin during the cold months of the year. New potatoes, harvested in their first stages of growth in spring and early summer, however, are hard to beat in taste compared to their compatriots who grow to maturity (and are destined for dinners throughout the cold months). Land's Sake had a nice crop of beautiful red potatoes at their stand last week, so I decided to buy a couple of pounds and make something good--and that won't take much! Red potatoes on their own are incredibly good for you as an excellent source of Potassium, Vitamin C, fiber, and even protein, as it turns out (read a bit more here or here). There are thousands of heirloom varieties of potatoes that have been cultivated all around the world for centuries (with great names like "Cleopatra," "Durango Red," and "Inca Dawn" [you can see more varieties for yourself here]), and they are becoming easier than ever to grow thanks to mail-order heirloom seed companies like Seeds Savers Exchange and Seeds of Change.

For my little red beauties, I decided to make a dish that reminded me of some time that my family spent in Greece when I was a kid. I remember visiting open air markets in Athens on Saturdays with my mom, with farmers from all over Greece showing off their best fruits, vegetables, meats, and cheeses. Many of my memories of the time that I spent there revolve around the wonderful food that we ate--particularly the tzatziki and roasted lemon potatoes that you could get at any good taverna. So, to honor the humble (but powerful!) potato, below is a recipe for Greek-inspired lemon potatoes that you can use throughout the year.

Greek-Style Lemon Potatoes (from Cook's Country)

Ingredients:

• 2 pounds red potatoes, scrubbed and halved (quartered if large)
• 2 garlic cloves, peeled and smashed, plus 2 cloves, minced
• 1 1/2 teaspoons grated zest and 2 tablespoons juice from 1 lemon
• 1 cup low-sodium chicken broth
• salt and pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped parsley

Directions:

1. Rinse potatoes - Place potatoes in colander set over large bowl. Rinse under running water, tossing with hands until water runs clear. Drain potatoes well.
2. Cook potatoes - Bring potatoes, smashed garlic, lemon juice, chicken broth, and 1/2 teaspoon salt to boil in large nonstick skillet. Reduce heat to medium-low and cook, covered, until potatoes are just tender, 12-15 minutes. Remove lid and increase heat to medium. Cook, stirring occasionally, until liquid evaporates, about 5 minutes.
3. Crisp potatoes - Discard garlic cloves and add oil to pan. Turn all potatoes cut-side down and continue to cook until deep golden brown, about 6 minutes. Off heat, stir in parsley, lemon zest, and minced garlic. Season with salt and pepper. Serve.