Nona's Greek Potatoes

The Method

Nona's Greek Potatoes deliver that perfect, elusive balance of textures: incredibly fluffy on the inside with a sticky, caramelised lemon-herb crust on the outside. Infused with the brightness of citrus and the savoury depth of soy and mustard, this dish transforms the humble potato into a vibrant centrepiece that feels comforting yet surprisingly light.

Why Your Gut Needs It:

While often feared, potatoes are a fantastic source of energy and fibre, specifically when we keep the skins on to support gut motility. The addition of extra virgin olive oil provides polyphenols and healthy fats that aid in the bioavailability of fat-soluble vitamins, while lemon juice offers gentle acidity to support natural digestive enzyme production.

Method

1. Prep the Potatoes: Preheat your oven to 215°C. Wash your potatoes thoroughly and cut them into chunky wedges. There is no need to peel them; the skin holds valuable fibre. place them into a large roasting tray.
2. Whisk the Dressing: In a small bowl or jug, whisk together the olive oil, lemon juice, lemon pepper, yellow mustard, chicken stock, soy sauce, and 150ml of water until emulsified.
3. Coat the Wedges: Pour the liquid mixture over the potatoes. Use your hands or two large spoons to toss them, ensuring every wedge is well-coated in the lemony dressing. Arrange them in a single layer.
4. Roast to Perfection: Place the tray in the oven and roast for 50-55 minutes. The water will steam the potatoes to make them fluffy, then evaporate to allow the oil to crisp up the edges.
5. Turn and Serve: Halfway through cooking, give the potatoes a gentle turn to ensure even browning. Remove when golden and sticky.

Steph's Tip: If you let these potatoes cool down completely and reheat them (or eat them cold in a salad), the starch converts into 'resistant starch.' This acts as a powerful prebiotic that feeds your beneficial gut bacteria without spiking blood sugar as sharply.