Greek Lemon Roasted Potatoes Recipes

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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

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

TUSCAN ROASTED POTATOES & LEMON



Tuscan Roasted Potatoes & Lemon image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced
8 large garlic cloves, smashed and peeled
2 large or 4 small branches fresh rosemary
1/2 large lemon, cut in half through the stem and thinly sliced crosswise
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
  • Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.

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

GREEK-STYLE OVEN-ROASTED LEMON-BUTTER PARMESAN POTATOES



Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes image

I My family could make a meal just with these potatoes, they so delicious! Adjust all seasonings to taste, for a more lemon flavor then increase the lemon juice.

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs potatoes
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted (no substitutes)
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic (optional or to taste)
salt and pepper
1/2-3/4 cup grated parmesan cheese (or to taste)
chopped fresh parsley

Steps:

  • Set oven to 375 degrees.
  • Butter a shallow baking dish large enough to hold the potatoes.
  • Peel and cut the potatoes into large wedges and place into the prepared baking dish.
  • In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
  • Pour over potatoes in the dish and stir to coat well.
  • Cover the dish tightly with foil.
  • Bake for about 40 minutes.
  • Uncover and turn potatoes.
  • Sprinkle with Parmesan cheese, and return to oven (uncovered).
  • Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
  • Sprinkle with chopped fresh parsley and serve.
  • *NOTE* the Parmesan may be sprinkled on just after baking if desired.

Nutrition Facts : Calories 288.3, Fat 10.5, SaturatedFat 6.4, Cholesterol 27.7, Sodium 333.3, Carbohydrate 41, Fiber 5.1, Sugar 2.1, Protein 8.8

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO



Roasted Potatoes with Garlic, Lemon, and Oregano image

For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.

Provided by Aglaia Kremezi

Categories     Garlic     Potato     Side     Roast     Easter     Lemon     Spring     Oregano     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh 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.

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.

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Top Asked Questions

How do you make Greek lemon potatoes?
This authentic recipe for Greek lemon potatoes is the only one you'll ever need! Tastes just like the Greek potatoes from your favorite Greek restaurant! Preheat the oven to 400F. In a cup, mix mustard, lemon juice, olive oil, minced garlic and oregano. Put potatoes in a 9x13 baking dish.
What are lemon roasted potatoes made of?
Greek Lemon-Roasted Potatoes. 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.".
What is the best way to cook lemon roasted potatoes?
These savory and zesty lemon roasted potatoes are well-seasoned, then roasted to tender perfection, for a more appetizing side! Combine the garlic, lemon, olive oil, chicken broth, oregano, salt, and pepper in a bowl. Place the potatoes in a greased 9×13-inch pan, metal preferred. Pour the chicken broth mixture over the potatoes.
What is in Greek style potatoes?
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.". Source: Martha Stewart Living, May 1999.

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