Grilled Greek Potatoes Recipes

Steps:

• Pierce potatoes all over with a fork. Place potatoes in the microwave and cook until soft, about 15 minutes.
• Mix lemon juice, olive oil, garlic, and Greek seasoning together in a small bowl.
• Cut potatoes in half lengthwise and score the flesh. Brush on the seasoned oil.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Place potatoes flesh-side down and grill until browned, 10 to 15 minutes.

Steps:

• Cut potatoes into large chunks.
• Boil for 10 minutes until slightly softened.
• Toss with enough salad dressing to coat evenly while still warm.
• Place in grill basket or for easy clean up use disposable pie plate with holes poked in it.
• Grill over med heat for about 15 minutes until crispy on outside and tender inside.

Steps:

• Preheat oven to 425 degrees F.
• Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
• Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

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.

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.

Steps:

• Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until tender. , Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold.

Steps:

• In a large pot of boiling water, cook potatoes until just tender, about 8 minutes. You no NOT want mushy potatoes! Drain.
• Meanwhile in large bowl, mix olive oil, oregano, garlic, salt, pepper and pepper flakes. Add boiled potatoes, tomatoes and sweet peppers and gently toss to coat.
• Alternating vegetables, thread each of 4 skewers with 4 potatoes, 2 tomato wedges and 4 pepper chunks. Do not discard remaining oil.
• Cook on greased grill for 4 to 6 minutes or until potato skins are crisp, turning often and brushing them with remaining oil mixture.

Steps:

• Preheat oven to 450°. In a small bowl, whisk the first seven ingredients. Arrange potatoes evenly in a shallow roasting pan. Pour water mixture over top., Roast until potatoes are golden brown and tender, 40-50 minutes. Sprinkle with cheese.

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.