Greek Lemon Garlic Potatoes Recipes

GREEK LEMON ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F. Cut the potatoes in half and set in a 9X13 inch baking dish.
• Drizzle the olive oil over the top. Then add the lemon zest, minced garlic, oregano, salt and pepper. Toss the potatoes to coat in seasoning.
• Pour the lemon juice and vegetable broth in the side of the pan, being careful not to "washed" the seasoning off the potatoes. Roast for 30 minutes in the oven.
• Flip the potatoes and place back in the oven for 25-30 minutes, until the potatoes are tender and the skin is starting to crisp.
• Toss the potatoes in the glaze and serve. (Sprinkle with fresh parsley if desired.)

MY GREEK LEMON GARLIC POTATOES

Steps:

• Wash potatoes and cut into chunks. If they are the small potatoes, cut in half. If they are about the size of Idahos, cut into 6 even chunks.
• Mix seasonings, lemon juice, zest and oil together.
• Toss potatoes with lemon mixture.
• Place in a 11x7 cooking dish. Do NOT drain off any extra lemon mixture.
• Bake at 400 for 1 hour to 1 hour 15 minutes, turning a couple times.
• Sometimes I drizzle extra lemon juice over the finished potatoes just because I like them extra lemony.
• Enjoy!

GREEK GARLIC-LEMON POTATOES

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.
• Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO

Steps:

• Preheat oven to 400°F.
• Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
• Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
• Sprinkle with the fresh oregano and serve at once.
• Variation:
• Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

GREEK LEMON-GARLIC POTATOES

Steps:

• Preheat oven to 400 degrees.
• In a large baking pan, arrange the potato pieces and cover with about 1/2-inch water.
• Drizzle with half the olive oil and the juice of 1 lemon, tossing the lemon rinds into the pan alongside the potatoes.
• Sprinkle to taste with sea salt, oregano, and pepper; place in oven for about 20 minutes.
• Squeeze the second lemon over the potatoes, adding the rind, toss the potatoes around using a spatula, taking care not to break them up too much, and scatter the pieces of garlic around the pan.
• Add more olive oil, if needed; return to oven.
• Bake for another 15 minutes or so, remove from the oven, toss around a bit, then return for another 5 minutes.
• Remove from the oven, squeeze the last lemon over the top, and scrape all the yummy pan juices up along with the potatoes.
• Serve right away (though they are not bad at room temperature).

GREEK-STYLE GARLIC-LEMON POTATOES

Steps:

• Cut each potato lengthwise into 8 wedges. You should have 32 potato pieces. (like joe joes).
• Heat vegetable oil and butter in heavy-bottomed 12 inch nonstick skillet over medium-high heat until butter melts and foaming subsides, swirling pan occasionally.
• Add potatoes in single layer; cook until golden brown (pan should sizzle but not smoke), about 6 minutes.
• Using tongs, turn potatoes so second cut sides are down; Combine garlic, olive oil, lemon juice, zest and oregano in a small bowl, pour over potatoes and stir well.
• Cook on second side, about 5 minutes longer. Stirring once more, add ground black pepper and reduce heat to medium-low, cover tightly, and cook until potatoes are tender when pierced with tip of paring knife, about 5 minutes.
• Sprinkle with parsley, stir gently to distribute; serve immediately. (optional - add 3 oz crumbled feta and 8 Kalamata olives (sliced thin) and add in with the parsley.