For my Mom’s birthday three days ago, the family and I decided to have dinner at Cyma at Trinoma. You’ve probably read so many times how much we enjoy dining there and here’s one of the reasons why: their Greek roasted potatoes. I wanted to try making those potatoes at home, but I haven’t really thought of the right way to go about the process.
Lucky for me, I turned the television on at just the right time to catch Chef at Home at the Asian Food Channel two nights ago, and Chef Michael Smith was preparing Greek Potato and Spinach Salad (click on the link to get the recipe off his microsite at Food Network Canada). After watching him prepare the dish, I decided to use Chef Smith’s recipe as my guide in trying to make a home-made version of Cyma’s potatoes, and here’s what I ended up with:
I followed most of the things Chef Smith did, but I didn’t prepare the potatoes with spinach. I also minimized the amount of butter and salt used in the recipe to make it a little healthier for my Mom to eat. The verdict? It didn’t taste exactly like the ones they serve in Cyma, but it was pretty close! Everyone enjoyed it as part of our family dinner, but Pointyman did say that he found the sourness of the lemon a little too sharp to his liking so I might have to do a little adjusting here and there when I prepare this dish again. 🙂