In Greek: πατάτες οφτές, pronounced pah-TAH-tes off-TES
You won't find baked potatoes served as a side dish on a traditional Greek table (although they are slowly gaining favor in modern Greek cooking), but you will find them served as a meze (appetizer) with any of the fiery white Greek aperitifs, such as ouzo, raki, and tsipouro. Served with a dash of lemon juice, they are surprisingly delicious.
Ingredients:
- 1 medium or medium-small baking potato
- sea salt
- lemon wedges
- Greek oregano (rigani) (optional)
- freshly ground pepper (optional)
Preparation:
Wash the potato well and pat dry. Pierce in several places with a fork.
To bake in coals: Wrap loosely in foil and bake covered with coals for 2 hours.
To bake in the oven: Place directly on the rack and bake at 400F for one hour.
To bake in the microwave: Place on a piece of paper towel. Cook on high for 3-5 minutes. Turn potato over and cook another 3-4 minutes. (If potato is large, cook 5-6 minutes on each side.)
(Unwrap foil if used.) Cut potato in half and serve with lemon wedges and sea salt, Greek oregano, and a pepper grinder on the side.