Greek Potatoes Plaki Recipes

GREEK STYLE POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
• Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

SHEET-PAN GREEK ROASTED COD AND POTATOES WITH CARAMELIZED ONIONS, TOMATOES AND RAISINS - BAKALIARO PLAKI

Steps:

• De-salt cod for 24 hours (see above)
• Preheat oven at 350 degrees Fahrenheit (180 Celsius).
• In a pan sauté the onion until soft for about 10 minutes.
• Once the onion is sautéed, add the garlic and sauté for about a minute. Add the tomatoes, the tomato paste, the parsley, the wine, lemon juice and pepper (add 1/2 tsp of fine sea salt if using fresh cod).
• Bring the sauce to a boil and then lower the heat and let it simmer for about 10 minutes.
• Oil a large pan and place the sliced potatoes on the bottom. They should not overlap. Over that place the pieces of cod (rub the cod with kosher salt if using fresh cod)
• Once your sauce has simmered for 10 minutes, add the raisins.
• Pour the sauce over the cod and potatoes (remove bay leaf), moving things around so that the sauce has gone everywhere. The sauce will not be very thick.
• Cover the pan with aluminum foil and cook covered for about 35 minutes, uncover and check potatoes, they should be fairly easy to pierce. Cook for another 15-20 minutes uncovered, until potatoes are done and all the liquids (except the olive oil) are gone.
• Remove from oven and let it sit for 15 minutes before serving.

GREEK POTATOES (PLAKI)

Steps:

• over medium heat Pour oil into a medium size pot and sautee the onion until they are clear in apperance. Add the garlic and continue to sautee for another 5 minute.
• next add the tomato sauce,potatoes, water, parsley and black pepper.
• mix well cover and stir occasionally very gently until potatoes are tender.
• This recipe is even better if you cook it a day ahead. I have found that when reheating the potates the next day the flavor is richer!

PLAKI (BAKED SNAPPER WITH POTATOES)

Steps:

• After your fish is totally cleaned, place it in a large baking pan and score it with a knife on each side, making three lines or incisions on its body. You can make it fancy and do another 3 lines the cross way if you're in a Jaques Pépin kinda mood.
• Season it generously with salt, pepper, and oregano, especially inside the gutted slit and on the side incisions.
• You may also add some garlic or slices in the belly and the incisions.
• Place the fish exactly in the middle of the pan. Around it, add the potatoes,onions and tomatoes in a row, alternating one after the other. Season those as well, with salt, pepper, parsley and lots of oregano.
• Place any leftovers inside the belly of the fish.
• Drizzle the food with the juice of one and a half lemons.
• Add the olive oil, evenly coating all ingredients.
• Add 1/2 cup water.
• Place in a 375 to 400 degree oven and cook until potatoes are tender for about 45 minutes to an hour. You may even foil it first for about half the time.
• The sauce shouldn't be too thick or too watery.
• The fish and potatoes should be a bit crisp and brown on their surfaces.
• Add more lemon if desired.