My Greek Lemon Garlic Potatoes Recipes

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CRISPIEST GREEK LEMON POTATOES RECIPE (PATATES LEMONATES)



Crispiest Greek Lemon Potatoes Recipe (Patates Lemonates) image

Best Greek lemon potatoes recipe! Crispy on the outside, fluffy on the inside with yummy lemon-y flavor. All the secrets to roast the perfect Greek potatoes

Provided by Eli K. Giannopoulos

Categories     Sides

Time 1h30m

Yield 6

Number Of Ingredients 8

7 large potatoes (maris piper)
3 cloves of garlic, minced
150ml olive oil (3/4 cup)
150ml water (3/4 cup)
1 tablespoon dried oregano
juice of 2 lemons
1 teaspoon semolina
salt and freshly ground pepper

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!

Nutrition Facts : ServingSize 1 plate, Calories 385kcal, Sugar 3.3g, Sodium 457.6mg, Fat 24g, SaturatedFat 3.5g, UnsaturatedFat 19.6g, TransFat 0g, Carbohydrate 41.9g, Fiber 6.5g, Protein 4.5g, Cholesterol 0g

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 ROASTED POTATOES



Greek Lemon Roasted Potatoes image

Provided by Sommer Collier

Categories     Side Dish

Time 1h5m

Number Of Ingredients 8

1 1/2 pounds mini potatoes ((I used Yukon Gold))
3 tablespoons olive oil
1 whole lemon (zested and juiced)
3 cloves garlic (minced)
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups vegetable broth (or chicken broth)

Steps:

  • Preheat the oven to 400 degrees F. Cut the potatoes in half and set in a 9X13 inch baking dish.
  • Drizzle the olive oil over the top. Then add the lemon zest, minced garlic, oregano, salt and pepper. Toss the potatoes to coat in seasoning.
  • Pour the lemon juice and vegetable broth in the side of the pan, being careful not to "washed" the seasoning off the potatoes. Roast for 30 minutes in the oven.
  • Flip the potatoes and place back in the oven for 25-30 minutes, until the potatoes are tender and the skin is starting to crisp.
  • Toss the potatoes in the glaze and serve. (Sprinkle with fresh parsley if desired.)

Nutrition Facts : ServingSize 1 serving, Calories 73 kcal, Carbohydrate 3 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 623 mg, Fiber 1 g, Sugar 1 g

MY GREEK LEMON GARLIC POTATOES



My Greek Lemon Garlic Potatoes image

These potatoes are wonderfully browned, delicious and fairly easy to prepare. They seem to compliment most everything we have paired them with. I looked at other Lemon Garlic Potato recipes and none were exactly the same, so I posted these here for safe keeping. If you try them, I surely hope you enjoy them as much as my family and I do!

Provided by PetesNina

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs red potatoes
4 garlic cloves, minced
1 teaspoon dried oregano
1 -1 1/2 teaspoon sea salt
1/2-1 teaspoon fresh ground black pepper
2 lemons, juice of
1 lemon, zest of
1/4 cup olive oil

Steps:

  • Wash potatoes and cut into chunks. If they are the small potatoes, cut in half. If they are about the size of Idahos, cut into 6 even chunks.
  • Mix seasonings, lemon juice, zest and oil together.
  • Toss potatoes with lemon mixture.
  • Place in a 11x7 cooking dish. Do NOT drain off any extra lemon mixture.
  • Bake at 400 for 1 hour to 1 hour 15 minutes, turning a couple times.
  • Sometimes I drizzle extra lemon juice over the finished potatoes just because I like them extra lemony.
  • Enjoy!

Nutrition Facts : Calories 253.7, Fat 13.8, SaturatedFat 1.9, Sodium 592.8, Carbohydrate 30.4, Fiber 3.2, Sugar 2.3, Protein 3.5

GREEK GARLIC-LEMON POTATOES



Greek Garlic-Lemon Potatoes image

My mother made a version of these when I was growing up. Just the smell alone of these garlicky lemon potatoes is comforting.

Provided by aprilcdavenport

Categories     Side Dish     Potato Side Dish Recipes

Time 1h55m

Yield 12

Number Of Ingredients 10

3 pounds potatoes, peeled and cubed
3 cups hot water
½ cup fresh lemon juice
⅓ cup vegetable oil
1 tablespoon olive oil
1 ½ teaspoons dried oregano
2 teaspoons salt
½ teaspoon ground black pepper
2 cloves garlic, minced
¼ cup chopped fresh parsley

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.
  • Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 21.1 g, Fat 7.4 g, Fiber 2.7 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 397.1 mg, Sugar 1.2 g

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

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 :

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.

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To prepare this Greek lemon chicken recipe, divide the chicken into 8 portions and wash thoroughly. Peel the garlic and rub on the chicken. Place on a large baking tray and season well with salt and pepper. Cut the potatoes into wedges and place them between the chicken. Pour in some water, enough to cover half the chicken and add the lemon ...
From mygreekdish.com


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