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Spud Sunday: The Spud Collector

Potatoes a la Grecque

Potatoes a la Grecque

One of the more unusual recipes in the old Bord Glas ‘Healthy Eating With Potatoes’ booklet was one glorying in the title of ‘Potato a la Grecque,’ and you’ll find a very slightly adapted version of same below. As for how authentically Greek a recipe this is, I have no idea. Any references to similarly titled recipes on the web (and there aren’t that many) seem to feature potatoes roasted with olive oil, lemon and Mediterranean herbs, whereas this consists of just-cooked potatoes covered with a wine-based marinade. I wasn’t entirely sure how to place this recipe – it’s somewhere between a cold soup and a salad – but the flavours have a definite Mediterranean feel, if not specifically Greek, and it seems to me that it would bring a little bit of sunshine to any plate.

You’ll need:

  • 1kg potatoes, preferably a floury variety
  • 275ml dry white wine
  • 275ml water
  • 4 tblsp olive oil
  • juice of a lemon (about 3-4 tblsp)
  • 2 cloves garlic, crushed
  • 2 tblsp coriander seeds, roughly crushed
  • 1 tsp black peppercorns
  • 2 bay leaves
  • sprig of fresh thyme
  • 0.5 tsp salt or more to taste
  • 1 tsp honey or more to taste (optional)
  • 5-6 tblsp chopped parsley

You’ll also need:

  • A small saucepan for the marinade

The Steps:

  • Scrub the potatoes and, cutting any larger ones in half so that you have roughly even-sized pieces, boil or steam until just fork tender.
  • Meanwhile, in a small saucepan combine the wine, water, olive oil, lemon juice, garlic, coriander seeds, peppercorns, bay leaves, thyme and salt. Place over a medium heat, bring to a simmer, then turn the heat to low and simmer gently for 15 minutes.
  • Taste the marinade and more salt if you think it needs it and/or a little honey if it seems too sharp.
  • When the potatoes are cooked, drain, peel and cut into 2-3cm chunks. Return to the saucepan or to a large bowl and pour over the marinade. Cover, allow to cool and garnish with parsley before serving, either while still a little warm or at room temperature, as part of a salad plate or perhaps with some white fish, and with some crusty bread to mop up the marinade.

The Variations:

  • I could picture myself adding some olives to this or perhaps some capers and maybe some chopped fresh coriander.

The Results:

  • Serves around 6-8 as a side dish