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

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.

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.

GREEK STYLE LEMON ROASTED POTATOES



Greek Style Lemon Roasted Potatoes image

Greek Lemon Potatoes are a delicious, savory side dish perfect for any day of the week!

Provided by Holly Nilsson

Categories     Side Dish

Time 1h40m

Number Of Ingredients 7

2 ½ lbs potatoes (peeled and quartered if large, cut in half if smaller)
4 cloves garlic (minced)
1 lemon (juiced)
¼ cup olive oil
1 ½ cups chicken broth
½ teaspoon oregano
salt & pepper to taste

Steps:

  • Preheat oven to 400°F.
  • Combine all ingredients except potatoes.
  • Place potatoes in a greased 9x13 pan (metal is preferred). Pour chicken broth mixture over potatoes.
  • Roast 45 minutes. Stir and roast an additional 45 minutes.

Nutrition Facts : Calories 237 kcal, Carbohydrate 36 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Sodium 225 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

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

ROASTED GREEK LEMON POTATOES



Roasted Greek Lemon Potatoes image

If there's one certainty in life that I can stand fully behind is that Greeks love their potatoes. The humble root vegetable is incorporated into a number of iconic dishes like moussaka, briam, artichoke and potato stew. If you're used to visiting Greece in the summer you'll most often see it fried in olive oil as the universal side dish. But what I want to share with you today is my all-time favorite recipe for roasted Greek lemon potatoes

Provided by Christina Xenos

Categories     Greek Easter Recipes

Time 55m

Yield 4 servings

Number Of Ingredients 9

2 pound potatoes, cut into wedges
1/3 cup extra virgin olive oil
4 garlic cloves, minced (a teaspoon of garlic powder would be ok)
1 tablespoon dried oregano
1/2 cup broth (chicken or vegetable) or water
2 teaspoons (or more to taste, especially if you're not using broth), kosher salt
1 teaspoon black pepper
2 lemons (juice and zest)
1/4 cup mustard (optional, but adds great depth of flavor)

Steps:

  • Preheat your oven to 425ºF (use the convection function if your oven has one). Cut your potatoes into wedges.
  • Toss potatoes in a roasting pan with olive oil, garlic, 2 teaspoons salt, pepper, oregano, and mustard (if you are using).
  • Mix the lemon juice with broth/water, and carefully pour into the pan around/between the potatoes, being careful not to wash the other seasoning off the potatoes.
  • Roast potatoes for 30 minutes. Then give them a shake/toss, and roast 15-20 minutes more.
  • Remove from oven. Garnish with parsley (optional), additional oregano, and lemon to taste.

Nutrition Facts : Calories 347.58 kcal, Fat 18.34 g, TransFat 0.0 g, Cholesterol 0.0 mg, Carbohydrate 43.29 g, Protein 5.01 g, Fiber 5.64 g, Sugar 2.45 g, SaturatedFat 2.58 g, Sodium 701.47 mg

GREEK-STYLE LEMON POTATOES



Greek-Style Lemon Potatoes image

This recipe is a family favorite and goes great with just about everything. If you love lemon and garlic, you will love these potatoes.

Provided by Ange

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h

Yield 4

Number Of Ingredients 7

8 medium potatoes, peeled and quartered
¼ cup olive oil
¼ cup lemon juice
2 cloves garlic, minced
1 ½ teaspoons seasoned salt
1 teaspoon chicken soup base
1 teaspoon Greek seasoning

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.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 77.1 g, Cholesterol 0.3 mg, Fat 14.1 g, Fiber 9.6 g, Protein 9.1 g, SaturatedFat 2 g, Sodium 683.8 mg, Sugar 3.9 g

GREEK LEMON ROASTED POTATOES



Greek Lemon Roasted Potatoes image

These are the perfect compliment to any Greek cuisine. Very Tasty!!! I serve these with Recipe#229467 & Recipe#229464 for the ultimate Greek meal!

Provided by Chef Decadent1

Categories     Low Protein

Time 1h40m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

8 potatoes
1 cup water
1/4 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
2 teaspoons salt
2 teaspoons oregano
1 teaspoon pepper

Steps:

  • Heat oven to 325 and place potatoes that have been peeled and cut lenghtwise into thick wedges in a roasting pan.
  • Combine remainder of ingredients and pour over potatoes. Bake for approximately 1 1/2 to 2 hours or until done. Serve with chicken breast souvlaki, greek salad, pita and tsatziki dip. Very good!

Nutrition Facts : Calories 303.2, Fat 9.3, SaturatedFat 1.3, Sodium 793.9, Carbohydrate 51, Fiber 6.4, Sugar 2.5, Protein 5.9

GREEK LEMON ROASTED POTATOES, MARTHA STEWART



Greek Lemon Roasted Potatoes, Martha Stewart image

This is a fantastic and different way to roast potatoes. It's great with grilled or roasted chicken and was featured in Martha Stewart Living with trout. From Martha's magazine: "Oregano is Greek for "joy of the mountain." Greek oregano has a more mild flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets." (Or you can order it from www.penzeys.com, a wonderful herb and spice shop.) Enjoy!

Provided by annbb

Categories     Lemon

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

4 lbs russet baking potatoes, peeled and quartered (~8 medium potatoes, YOU MUST USE BAKING POTATOES!)
1 cup water
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (about 3 lemons)
1 tablespoon dried oregano, preferably broken-leaf greek,plus more for garnish
1 tablespoon kosher salt
fresh ground black pepper

Steps:

  • Heat oven to 500 degrees.
  • Place potatoes in a 10 X 15 inch baking dish.
  • Add water, olive oil, lemon juice, dried oregano, salt and pepper.
  • Toss potatoes until well coated.
  • Bake uncovered about 50 minutes, until fork-tender and brown on the edges.
  • Turn potatoes halfway through for even browning; add more water if all the liquid has been absorbed.
  • If desired, garnish with oregano.
  • Serve.

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    #time-to-make     #course     #preparation     #low-protein     #healthy     #side-dishes     #easy     #low-fat     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something     #3-steps-or-less     #4-hours-or-less

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