There’s an unassuming restaurant in Marysville, Washington that I love dearly: Froso’s. (Thank you, Katharine, for taking me there the first time.) A (very literally) half Greek and half Italian family restaurant that is hard to beat. It was here that I formed a strong attachment to lamb souvlaki (for which I’ll be posting a recipe in the next recipe roundup).
Served alongside many of the Greek items on the menu, including the souvlaki and a sumptuous half a chicken marinated in olive oil, lemon juice, and herbs, is what the menu calls simply “garlic potatoes.” Oh, but it’s such much more than that. They are potatoes roasted to perfection — creamy on the inside and browned on the outside — in lemon juice, olive oil, herbs, and Parmesan cheese — and they aren’t alone. There’s an equal amount of halved crimini mushrooms and chopped zucchini in there, as well.
I was making lamb souvlaki for dinner last night and I couldn’t resist the urge to try to replicate Froso’s garlic potatoes for myself. The result was close enough to make us moan hyperbolic praise — but nothing will ever replace the real thing.
Note: this recipe was heavily adapted from My Kitchen Escapades’s Parmesan Garlic Roasted Mushrooms, and excludes the zucchini that Froso serves in the restaurant because Matt would just pick it out anyway.
Froso’s Potatoes at Home
8 oz crimini mushrooms, halved
2 medium Yukon Gold potatoes, cubed
3 cloves garlic, minced
2 TB olive oil
1 TB lemon juice
1 tsp dried parsley flakes
salt and pepper to taste
1/4 cup shredded Parmesan cheese
1. Preheat oven to 450 degrees F.
2. In a casserole dish, combine all ingredients except for cheese and toss to combine. Bake 20 minutes. Stir, sprinkle with cheese, and bake another 30 minutes.
Nutrition Information (according to SparkRecipes.com recipe calculator): 159.4 calories and 8.7g fat per serving.