Jimmy The Greek Potatoes Recipes

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 POTATOES (OVEN-ROASTED AND DELICIOUS!)

Steps:

• Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
• Put all the ingredients into a baking pan large enough to hold them.
• Season generously with sea salt and black pepper.
• Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
• The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
• Bake for 40 minutes.
• When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
• Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
• This will take about another 40 minutes.
• Do not be afraid of overcooking the potatoes- they will be delicious.
• Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

GREEK POTATOES

Steps:

• Preheat oven to 400 degrees. Combine the oil, basil, oregano, garlic powder, and salt in a 13x9-inch roasting pan. Place in the oven for 5 minutes.
• Add the cubed potatoes, tossing to coat with the herb/oil mixture. Bake for 40 minutes, turning occasionally, until the potatoes are tender inside and crisp outside. Drizzle with the lemon juice, grate a bit of lemon peel over the potatoes, and serve immediately.

GREEK-STYLE LEMON ROASTED POTATOES

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.

GREEK ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 350°. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half of the oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan., Bake, uncovered, 2-2-1/2 hours or until a thermometer inserted in thigh reads 170°, basting frequently with pan drippings. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

CRISPIEST GREEK LEMON POTATOES RECIPE (PATATES LEMONATES)

Steps:

• Preheat the oven to 200C / 400F
• To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients (including the semolina and the 150ml of water) and blend; pour the semolina-lemon mixture over the potatoes and season well with salt and pepper.
• Bake for 40 minutes, until a nice golden crust has formed on the potatoes; turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned
• The secret for these extra crispy Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it helps to form a nice golden crust around them. Don't be afraid of over baking them- they will become even more delicious!

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 RICE

Steps:

• In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.

GREEK STYLE POTATOES

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.

MR. GREEK POTATOES RECIPE - (3.8/5)

Steps:

• In a roasting pan, toss the potatoes with all the ingredients - except the stock. I prefer to set them aside for a little bit to 'marinade' them so the flavors get absorbed but if you're in a hurry, don't worry about it. They'll still be delicious. Add enough stock to the pan so that they are 1/2 covered. Cover the pan with aluminum foil and bake them for about 40 minutes at 350°F Check that they are tender. If they're still hard, bake for another 20 minutes. If you need more liquid, add more stock but just enough to cover the bottom so they don't stick to the pan. when they are almost done, increase the oven temperature to about 400°F Remove the foil and bake them uncovered for another 20-30 minutes so they get a nice red-brown color. Shortcut: Par-boil the potatoes for 10 minutes in plain water with a cube or two of chicken base. After they drain and cool down a bit, toss them with the ingredients and then bake, uncovered, using just enough stock to cover the bottom of the pan. This way, it only takes about 30 minutes to finish the dish.