GREEK-STYLE LEMON ROASTED POTATOES
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
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
LEMON POTATOES
Steps:
- Slice 4 peeled potatoes into 1 1/2-inch rounds. Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper. Add enough water to come halfway up the sides of the potatoes. Cover, bring to a boil and cook 5 minutes. Uncover and roast at 500 degrees F, 30 more minutes.
GREEK LEMON POTATOES
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
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
CRUSHED LEMON POTATOES
This is from Bobby Flay. Mmmmm lemon and potatoes are divine together. This is great with chicken or beef! The recipe calls for fingerling potatoes, but you can easily use any potato and cut into smaller pieces, if necessary.
Provided by Charmie777
Categories Lemon
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Roast potatoes in oven with small amount of oil until done. Cut in half.
- Place lemon juice in a small saucepan and cook over high heat until reduced to 1/2 cup.
- Let cool.
- Mix together the butter, reduced lemon juice and zest in a small bowl until combined.
- Season with salt and pepper.
- Heat a few tablespoons of the butter in a large saute pan over medium heat.
- Add the potatoes and saute for a few minutes.
- Fold in the parsley and season with salt and pepper to taste.
Nutrition Facts : Calories 533.6, Fat 46.2, SaturatedFat 29.2, Cholesterol 122, Sodium 16.5, Carbohydrate 34, Fiber 3.7, Sugar 5.8, Protein 3.2
GREEK LEMON POTATOES
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
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.
CRUSHED POTATOES
Make and share this Crushed Potatoes recipe from Food.com.
Provided by lazyme
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel potatoes and quarter.
- In a saucepan cover potatoes with cold salted water by 1 inch and simmer 15 minutes, or until just tender.
- Drain potatoes in a colander and let stand 5 minutes.
- Finely chop white and light green parts of scallions. Finely chop parsley.
- In saucepan heat oil and chopped scallions over moderate heat until oil begins to sizzle and add potatoes.
- With a fork lightly crush potatoes into scallion oil (do not mash completely). Season potatoes with salt and pepper and stir in parsley.
Nutrition Facts : Calories 301.8, Fat 27.2, SaturatedFat 3.8, Sodium 12.8, Carbohydrate 14.1, Fiber 2.3, Sugar 1, Protein 2
CRUSHED POTATOES
A laid-back alternative to mash, you don't even need to peel the potatoes for this
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 20m
Number Of Ingredients 4
Steps:
- Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
- Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.
Nutrition Facts : Calories 205 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 42.6 grams carbohydrates, Fiber 3.1 grams fiber, Protein 4.6 grams protein, Sodium 0.41 milligram of sodium
GOLDEN CRUSHED POTATOES
Provided by Ellie Krieger
Categories side-dish
Time 50m
Yield 4 servings, serving size 2 potatoes
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain.
- Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes.
- Brush the tops of the potatoes with the oil, sprinkle with salt and bake until crisp and golden, about 20 minutes.
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
CREAMY POTATO AND LEEK GRATIN
Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds are simmered in milk and cream-preserves their distinct flavors. The glorious results will supply the homiest meatloaf supper with pizzazz.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Thanksgiving Entertaining Winter Side Casserole/Gratin Potato Leek Milk/Cream Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
- Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks.
- Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
- Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
- Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
- Do Ahead
- Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.
CRUSHED NEW POTATOES
Make and share this Crushed New Potatoes recipe from Food.com.
Provided by Mme M
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Scrub and wash the new potatoes and place into a saucepan. Cover with the water and then add the rest of the ingredients, except the butter and final seasoning.
- Bring to the boil and reduce to a simmer.
- Cook for approximately 20 minutes.
- Once cooked, drain and using a fork or a potato masher, crush the potatoes lightly,.
- add the butter and season with salt and pepper.
LEMON POTATOES
These potatoes, infused with vibrant lemon flavor, are a Greek-inspired side perfect for roasted lamb or seared fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- In a medium saucepan, cover potatoes with 2 inches salted water. Bring to a boil; reduce to a rapid simmer and cook until potatoes are tenderbut not falling apart, 15 minutes. Drain potatoes and set them in strainer over pot to dry.
- In a large nonstick skillet, heat vegetable oil over medium-high. Add one-third the potatoes to pan and shake panto arrange potatoes in one layer. Cook potatoes, without stirring, until crisp and golden on one side, then gently turn and cook until golden on all sides, 6 to 8 minutes total. Using a slotted spoon,transfer to paper towels to drain. Repeat twice with remaining potatoes, adding 2 tablespoons oil for each batch.
- Add a 1/2 lemon, thinly sliced,to skillet. Cook until slices are golden on both sides, about 2 minutes.To serve, season potatoes and lemon slices with coarse salt and ground pepper and squeeze fresh juice of remaining 1/2 lemon over top.
Nutrition Facts : Calories 288 g, Fat 7 g, Fiber 4 g, Protein 6 g
ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO
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
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.
CRUSHED POTATOES WITH ROCKET & LEMON
An ultra-easy way to present two side dishes in one.
Provided by Mary Cadogan
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Boil the potatoes in their skins for about 15 minutes until just tender. Drain well, return to the pan and crush roughly with a fork. Stir in the olive oil and lemon juice, and season with plenty of salt and freshly ground black pepper. Then stir in the rocket until just wilted.
Nutrition Facts : Calories 186 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
GREEK LEMON-ROASTED POTATOES
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
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.
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- Pour olive oil on to a baking sheet or cast iron skillet and brush to spread in to a thin even layer. Sprinkle evenly with Kosher salt. Place potato halves, cut side down in a single layer on baking sheet. Roast in preheated oven for about 20 minutes, or until under-side of potatoes are golden brown.
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