GREEK LEMON POTATOES
Make and share this Greek Lemon Potatoes recipe from Food.com.
Provided by Barbara Heller
Categories Potato
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Cut the potatoes into bite sized chunks and put them in a large ovenproof dish.
- Add the olive oil, lemon rind and juice, water, garlic, bay leaves, rosemary, thyme, oregano, sugar, salt and pepper.
- Stir well.
- Bake the potatoes for 1-1 1/4 hours or until they are cooked through and crispy.
- Stir every now and then during cooking to coat with the herby oil.
- Finally sprinkle with the chopped parsley.
GREEK LEMON-ROASTED POTATOES
Delicious Greek potato recipe! If you like them a bit brown and crispy, turn on the broiler for a few minutes at the end.
Provided by EstherA
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Place potatoes in a large baking dish.
- Add remaining ingredients to the dish and toss until well coated.
- Bake uncovered about 50 minutes until tender and brown on the edges.
- Turn the potatoes halfway into cooking time and add more water if the water is all absorbed.
- Turn on the broiler for a few minutes to make them nice and brown.
Nutrition Facts : Calories 377, Fat 18.5, SaturatedFat 2.6, Sodium 637.7, Carbohydrate 49.9, Fiber 5.4, Sugar 4.4, Protein 5.8
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.
GREEK ORZO SALAD WITH TOMATOES AND CUCUMBERS IN LEMON DRESSING
Make and share this Greek Orzo Salad With Tomatoes and Cucumbers in Lemon Dressing recipe from Food.com.
Provided by ratherbeswimmin
Categories Stove Top
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the orzo by following the package directions for al dente.
- Drain and rinse briefly under cold running water; shake the colander gently to completely drain; set aside.
- To make the dressing: beat the eggs together with the lemon zest and juice.
- Pour mixture into a small saucepan over low heat.
- Gradually add in the hot stock, stirring constantly, until all the stock is used.
- Continue to stir until the mixture thickens and coats the back of a spoon (about 4-5 minutes).
- Transfer mixture to a small bowl; set aside to cool.
- When the egg mixture is room temperature, whisk in the sour cream; add in salt to taste and the pepper; stir to combine.
- Transfer the pasta to a large salad bowl; add in the tomatoes, cucumber, olives, green onions, feta, and oregano; toss gently to mix.
- Pour the cooled dressing over the mixture; toss gently to coat.
- Serve immediately or cover and refrigerate for up to 24 hours.
- Bring to room temperature before serving.
Nutrition Facts : Calories 235.4, Fat 9.3, SaturatedFat 4, Cholesterol 78.1, Sodium 405.3, Carbohydrate 29.6, Fiber 3.2, Sugar 4.6, Protein 9.5
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.
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
ELLINIKOS LEMONI PATATAS (GREEK LEMON POTATOES)
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
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
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
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
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