Greek Style Lemon Roasted Potatoes Food

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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

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 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 POTATOES (OVEN-ROASTED AND DELICIOUS!)



Greek Potatoes (Oven-Roasted and Delicious!) image

These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.

Provided by evelynathens

Categories     Potato

Time 1h29m

Yield 8 serving(s)

Number Of Ingredients 8

8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano (to taste)
1 large lemon, juiced
sea salt
fresh coarse ground black pepper

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.

Nutrition Facts : Calories 409.7, Fat 13.9, SaturatedFat 2, Sodium 23.9, Carbohydrate 66.2, Fiber 8.6, Sugar 3.2, Protein 7.7

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.

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-STYLE LEMON POTATOES



Greek-Style Lemon Potatoes image

Lemon, fresh oregano, and feta to brighten up potatoes-leave skin on or off. Serve alongside grilled fish, steak, or chicken with a tomato salad. Leftovers would be good, too. TY Just Jan for helping me improve this recipe. :)

Provided by WiGal

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

4 large red potatoes, scrubbed and cut into 1/2 inch cubes
1/4 cup lemon juice
1 tablespoon olive oil
1 tablespoon oregano leaves, chopped
1 tablespoon lemon basil, chopped (optional)
2 teaspoons lemon zest
1 teaspoon salt
3 garlic cloves, minced
1 cup chicken broth, boiling
2/3 cup feta cheese, crumbled

Steps:

  • Preheat oven to 450°.
  • Remember to BOIL the chicken broth.
  • Spray a 9- by 13-in. baking dish with cooking spray.
  • In a large bowl, toss potato cubes with lemon juice, olive oil, oregano, lemon zest, salt, and garlic; layer slices in baking dish.
  • Pour 1 cup BOILING chicken broth over potatoes and bake, uncovered, until most of the broth has evaporated and potatoes are tender, about 30 minutes.
  • Top with feta and bake until golden, about 15 minutes more.

GREEK LEMON CHICKEN AND POTATOES



Greek Lemon Chicken and Potatoes image

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
  • Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
  • Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
  • Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
  • Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
  • Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

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

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

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