Greek Lemon Potatoes Recipes

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GREEK LEMON POTATOES



Greek Lemon Potatoes image

Recipe video above. The idea behind this recipe is that the potatoes suck up the amazing lemon-garlic-oregano flavoured broth, then roasted until golden crispy edges. These won't go super crunchy because of the way they're cooked - but you won't miss the crunch because they have flavour unlike any other ordinary roasted potato! If crunch is what you're after, try these recipes: Duck Fat Potatoes, or Truly Crunchy Roast Potatoes.

Provided by Nagi

Categories     Sides

Time 1h20m

Number Of Ingredients 8

1.2 kg / 2.5lb potatoes ((Aus: Desiree, US: Yukon Gold, UK: Maris Piper) (Note 1))
1 1/2 cups chicken stock/broth (, low sodium (Note 2))
1/2 cup olive oil
1/3 cup lemon juice
5 garlic cloves (, finely grated using microplane (Note 3))
1 tbsp dried oregano
2 tsp salt ((Note 4))
Lemon wedges, fresh oregano leaves

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.

Nutrition Facts : Calories 349 kcal, Carbohydrate 32 g, Protein 7 g, Fat 22 g, SaturatedFat 3 g, Sodium 976 mg, Fiber 6 g, ServingSize 1 serving

GREEK LEMON POTATOES



Greek Lemon Potatoes image

For the dreamiest roasted potatoes - with creamy insides and very crispy outsides - follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. The potatoes soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven's high heat. You can follow the same method for russet potatoes, though the final result will be less moist.

Provided by Ali Slagle

Categories     vegetables, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

1/2 cup chicken broth or water
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (from 3 to 4 large lemons)
1 tablespoon kosher salt
3 pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise
1 tablespoon dried oregano (optional)
Flaky salt and black pepper, for serving

Steps:

  • Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
  • Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you'd like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.

GREEK LEMON POTATOES



Greek Lemon Potatoes image

Greek lemon potatoes are the ultimate side dish. Potatoes are slow-roasted with lemon, oregano, and olive oil until they melt in your mouth. Authentic Greek lemon potatoes like these don't use any chicken broth or similar. They're as simple as they are delicious!

Provided by Diana Moutsopoulos

Categories     Side Dish     Potato Side Dish Recipes

Time 1h25m

Yield 4

Number Of Ingredients 7

6 large yellow potatoes, peeled and cut into thin wedges
¾ cup water
½ cup lemon juice
⅓ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange potatoes in a single layer in a large baking dish or roasting pan.
  • Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
  • Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

Nutrition Facts : Calories 398.7 calories, Carbohydrate 53.3 g, Fat 19 g, Fiber 4.7 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 150.8 mg, Sugar 0.7 g

LEMONY GREEK POTATOES



Lemony Greek Potatoes image

Provided by Anne Burrell

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

Kosher salt
2 lemons
6 cloves garlic, 4 whole, 2 finely chopped
4 to 6 Yukon gold potatoes, cut into thirds or quarters depending on the size
Olive oil, for the pan
Crushed red pepper, as needed
1 small bunch fresh oregano, stems removed, roughly chopped

Steps:

  • To a large pot of cool water, add 3 large pinches of salt. Slice a lemon in half and squeeze the juice into the water. Add the squeezed lemon halves and the 4 whole cloves of garlic. Add the potatoes and bring the water to a boil; boil lightly until the potatoes are fork-tender, 15 to 20 minutes. Drain the potatoes completely, allowing as much liquid as possible to drain off. Cool to room temperature.
  • Meanwhile, heat a large pan over medium-high heat and add olive oil to generously coat. Add the chopped garlic and saute until it just begins to soften but does not brown, 2 to 3 minutes. Add the potatoes cut-sides down in an even layer (you may have to do these in batches in order to not crowd the pan). Cook, flipping as necessary, until brown and crispy on all sides, about 8 minutes. Season with salt and red pepper. Add the oregano and the juice and zest from the remaining lemon. Stir to coat completely. Remove from the heat and serve!

GREEK-STYLE LEMON ROASTED POTATOES



Greek-Style Lemon Roasted Potatoes image

A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!

Provided by koko

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

3 pounds potatoes, peeled and cut into thick wedges
⅓ cup olive oil
2 lemons, juiced
2 teaspoons salt
1 teaspoon oregano
½ teaspoon ground black pepper
3 cups chicken broth

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
  • Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
  • Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 39.9 g, Fat 12.2 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 789.1 mg, Sugar 1.8 g

ELLINIKOS LEMONI PATATAS (GREEK LEMON POTATOES)



Ellinikos Lemoni Patatas (Greek Lemon Potatoes) image

Make and share this Ellinikos Lemoni Patatas (Greek Lemon Potatoes) recipe from Food.com.

Provided by Anthony Gougoutris

Categories     Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs yukon gold potatoes or 3 lbs other waxy potatoes, peeled
1/2 cup fresh squeezed lemon juice
1/3 cup olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can chicken broth or 2 cups lamb stock

Steps:

  • Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
  • Let them stand in water while preparing sauce.
  • Combine all other ingredients in a gallon size"zipper" bag, and shake to combine.
  • Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours.
  • Preheat oven to 400 degrees.
  • Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval.
  • Roast for 1hr 10min, turning occasionally.
  • There should be plenty of sauce left over after roasting.
  • You can put these under the broiler for 5 minutes to crisp them up if you prefer.

GOLDEN GREEK LEMON POTATOES



Golden Greek Lemon Potatoes image

This recipe was inspired by a tiny Greek restaurant we used to go to during grad school. To make the potatoes extra delicious, use a high-quality olive oil and a nice kosher or sea salt. -Karol Chandler-Ezell, Nacogdoches, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons olive oil
1 tablespoon butter
1/4 cup chopped onion
1-1/4 pounds baby Yukon Gold potatoes
1/4 cup water
3 tablespoons minced fresh chives or 2 green onions, thinly sliced
1-1/2 teaspoons Greek seasoning
1 to 1-1/2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 teaspoon pepper
1/4 teaspoon kosher salt
1 to 2 tablespoons lemon juice
1 tablespoon minced fresh parsley

Steps:

  • In a small skillet, heat oil and butter over medium heat. Add onion; cook and stir 1-2 minutes or until softened. Reduce heat to medium-low; cook until deep golden brown, 12-15 minutes, stirring occasionally., Meanwhile, place potatoes and water in a large microwave-safe dish. Microwave, covered, on high until tender, 6-8 minutes., Add chives, Greek seasoning, lemon zest, garlic, pepper and salt to onion mixture; cook and stir 1 minute longer. Drain potatoes; add onion mixture. Flatten potatoes with a fork, tossing them to coat with onion mixture. Add lemon juice and parsley; toss to combine.

Nutrition Facts :

GREEK LEMON-ROASTED POTATOES



Greek Lemon-Roasted Potatoes image

Greek potatoes are roasted with lemon juice and dried Greek oregano; lemon is so central to Greek cooking that the term a la grecque (French for "in the Greek style") generally means "cooked with lemon."

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

4 large russet baking potatoes (8 medium), peeled and quartered
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (3 lemons)
1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish
1 tablespoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
  • Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.

GREEK LEMON POTATOES



Greek Lemon Potatoes image

Make and share this Greek Lemon Potatoes recipe from Food.com.

Provided by Barbara Heller

Categories     Potato

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

1 kg potato
2 tablespoons olive oil
1 lemon, juice and grated zest
4 tablespoons water
6 cloves garlic, peeled
4 bay leaves
2 rosemary sprigs
1 teaspoon fresh thyme, chopped
1/2 teaspoon dried oregano
1 pinch sugar
salt & pepper
2 tablespoons parsley, chopped

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • Cut the potatoes into bite sized chunks and put them in a large ovenproof dish.
  • Add the olive oil, lemon rind and juice, water, garlic, bay leaves, rosemary, thyme, oregano, sugar, salt and pepper.
  • Stir well.
  • Bake the potatoes for 1-1 1/4 hours or until they are cooked through and crispy.
  • Stir every now and then during cooking to coat with the herby oil.
  • Finally sprinkle with the chopped parsley.

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