Greek Style Garlic Lemon 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.)

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 POTATOES

Steps:

• Preheat oven to 200°C/390°F (180°Cfan).
• Cut potatoes: Peel potatoes and cut large ones into thick wedges - about 3cm / 1.2" thick - and medium ones into 3 (see photo in post).
• Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
• Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
• To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.
• Roast 35 minutes: Transfer potatoes to oven and roast for 35 - 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
• Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 - 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)
• Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.

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.

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.

GREEK-STYLE POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth.
• Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil.
• Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

GREEK-STYLE LEMON POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Spread potatoes evenly in a large casserole dish.
• Mix olive oil, lemon juice, garlic, seasoned salt, chicken soup base, and Greek seasoning together in a separate dish. Pour over potatoes and stir to coat evenly.
• Roast in the preheated oven, uncovered, until just tender, about 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until fork-tender, about 15 minutes.