Greek Style Potato Skins Recipes

BEST ROASTED GREEK POTATOES

Best Roasted Greek Potatoes image

Best Greek potatoes with lemon and garlic!

Provided by The Mediterranean Dish

Time 1h5m

Number Of Ingredients 11

Ingredients

1 tsp seasoned salt
1 tsp black pepper
1 tsp Sweet Paprika
1 tsp Organic Rosemary
4 large baking potatoes, peeled, washed, cut into wedges
8 large garlic cloves, chopped
4 tbsp Private Reserve Greek extra virgin olive oil
1 lemon, juice of
1 1/4 cup vegetable or chicken broth
1/2 cup grated Parmesan cheese
1 cup parsley leaves, roughly chopped

Steps:

Preheat oven to 400 degrees F.
In a small bowl, mix together spices. Set aside.
Place potato wedges in a large lightly-oiled baking dish (I used this one) and sprinkle with the spice mix. Toss potatoes together briefly to evenly distribute spices.
In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
If needed, to add more color, you may place the dish under the broiler for 3 minutes or so, watching carefully.
Remove from oven. Garnish with fresh parsley before serving. Enjoy!

Nutrition Facts : Calories 409 calories, Sugar 3.4 g, Sodium 434.9 mg, Fat 8.2 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 77 g, Fiber 6.4 g, Protein 13.8 g, Cholesterol 1 mg

GREEK STYLE POTATOES

Greek Style Potatoes image

Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken with a little salsa and feta on top.

Provided by Cathie

Categories Side Dish Potato Side Dish Recipes

Time 2h20m

Yield 4

Number Of Ingredients 9

Ingredients

⅓ cup olive oil
1 ½ cups water
2 cloves garlic, finely chopped
¼ cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 58.6 g, Cholesterol 0.3 mg, Fat 18.5 g, Fiber 7.4 g, Protein 7 g, SaturatedFat 2.6 g, Sodium 598.9 mg, Sugar 2.9 g

GREEK POTATO SKINS

Greek Potato Skins image

You can do most of this recipe ahead, have your skins ready and baked the first 5 minute baking and have your cheese mixture ready and in the fridge. Continue on to the last steps just before serving. These go over well with sports fans, however I think you'll want to make more than 32!

Provided by Bergy

Categories Potato

Time 1h30m

Yield 32 skins

Number Of Ingredients 7

Ingredients

3 medium potatoes, scrubbed
olive oil
4 ounces feta cheese, crumbled
1 1/2 teaspoons oregano
1/2 teaspoon basil
1/4 teaspoon rosemary
1/2 teaspoon garlic salt

Steps:

Heat oven 400f, prick the potatoes and bake 1 hour or until done.
Cool potatoes slightly, cut in half, lengthwise and scoop out the pulp leaving a 1/4" shell (reserve pulp for another use) Cut skins in half lengthwise again and then cut in half crosswise (you'll have 32 pieces) Brush skins generously with with oil.
Bake 5 minutes.
Combine the remaining ingredients and top the skins with the cheese mixture.
Drizzle with a little oil and broil for 2-3 minutes until cheese is bubbly.

LOADED POTATO SKINS

Loaded potato skins image

Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version

Provided by Monaz Dumasia

Categories Dinner, Snack, Starter

Time 1h30m

Yield Serves 4 as a starter, snack or side

Number Of Ingredients 6

Ingredients

4 medium baking potatoes
2 tsp olive oil
2 rashers streaky bacon
75g soured cream
1 chopped spring onion or 2 tbsp finely chopped chives
75g cheddar coarsely grated

Steps:

Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
Sprinkle over the remaining spring onion or chives and serve hot.

Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium

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

Ingredients

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.