Best Greek Style Roasted Potatoes Recipes

GREEK-STYLE LEMON ROASTED POTATOES

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.

GREEK STYLE OVEN ROASTED LEMON BUTTER PARMESAN POTATOES RECIPE - (4.1/5)

Steps:

• Set oven to 375 degrees. Butter a shallow baking dish large enough to hold the potatoes. Peel and cut the potatoes into large wedges and place into the prepared baking dish. In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine. Pour over potatoes in the dish and stir to coat well. Cover the dish tightly with foil. Bake for about 40 minutes. Uncover and turn potatoes. Sprinkle with Parmesan cheese, and return to oven (uncovered). Bake for another 20-30 minutes, or until potatoes are done to desired tenderness. Sprinkle with chopped fresh parsley and serve. *NOTE* the Parmesan may be sprinkled on just after baking if desired.

GREEK-STYLE OVEN-ROASTED LEMON-BUTTER PARMESAN POTATOES

Steps:

• Set oven to 375 degrees.
• Butter a shallow baking dish large enough to hold the potatoes.
• Peel and cut the potatoes into large wedges and place into the prepared baking dish.
• In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
• Pour over potatoes in the dish and stir to coat well.
• Cover the dish tightly with foil.
• Bake for about 40 minutes.
• Uncover and turn potatoes.
• Sprinkle with Parmesan cheese, and return to oven (uncovered).
• Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
• Sprinkle with chopped fresh parsley and serve.
• *NOTE* the Parmesan may be sprinkled on just after baking if desired.

GREEK-STYLE ROASTED CHICKEN LEGS, POTATOES AND CAPERS

Steps:

• Set oven to 375 degrees F.
• Grease a large roasting pan (large enough to hold the chicken).
• Rub the chopped garlic into the chicken and season with salt and pepper.
• Place the chicken into the pan along with the potatoes, onions and capers.
• Pour the broth over.
• In a small bowl whisk together oil, lemon juice, oregano and rosemary.
• Pour evenly over the chicken and potatoes.
• Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices.
• *NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook.

GREEK-STYLE ROASTED CHICKEN WITH POTATOES

Steps:

• Preheat the oven to 375°F. Cut the potatoes into 2-inch pieces and place them in a 9 by 13-inch baking pan (or thereabouts--something that is big enough for the chicken to rest on. Toss them with 2 teaspoons of the olive oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and the oregano. Push the potatoes towards the edges, making a space in the center fort the chicken. Rinse the chicken and remove the livers. Pat the chicken dry and put it, breast side up, on the baking dish that's holding the potatoes. Using a paring knife, pierce it about three times in each half of the breast. Wedge a slice of garlic into each piercing. Sprinkle with 1/2 teaspoon salt and some freshly ground pepper. Flip the chicken. Repeat on the other side, piercing the thigh and leg meat, and wedging in slices of garlic. Sprinkle with the remaining salt. Drizzle about 1 tablespoon of olive oil on top of the chicken, plus the juice of half the lemon. Cut a piece of foil so that it fits around the chicken, and place it on top like a hat. Bake the chicken for about 45-55 minutes, basting occasionally with its juices, until the chicken is cooked through--you'll know it's cooked when the juices run clear. It may take longer than this, depending on the size of your chicken, but you'll just have to check. You'll also have to check on the potatoes--if they're not close to done, cook a bit longer before proceeding to the next step. Take the chicken out of the oven. Toss the potatoes and remove the foil hat. Turn the chicken over so it's breast-side up and squeeze the second half of the lemon over it. Drizzle on a little more olive oil. Raise the heat to 425°F and cook for about 10-15 more minutes, until the skin browns a bit and the potatoes are done. Remove and let rest about 5 minutes before carving up the chicken and plating each portion with a generous serving of potatoes.

GREEK STYLE ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Scrub the potatoes well, but don't peel them. Cut them lengthwise into quarters. If potatoes are extremely large, cut each potato into eight wedges. Place the potatoes in a 9 x 13-inch baking pan. Season the potatoes with salt and pepper. Add the garlic to the potatoes. Mix the marinade by combining the water, olive oil, and lemon juice. Pour the marinade over the potatoes. Be sure to cover all of the potatoes.
• Roast the potatoes for about 40 minutes, then remove the pan from the oven. Turn the potato wedges so all sides can brown. Do this by flipping the "white" top side of the potato onto the bottom of the dish. Place the potatoes back in the oven and roast for an additional 20 to 30 minutes. When you remove the potatoes they will be nice and golden brown all over, and will have absorbed the marinade.