Best The Best Greek Potatoes Recipes

BEST ROASTED GREEK POTATOES

Best Roasted Greek Potatoes image

Best Greek potatoes with lemon and garlic!

Provided by The Mediterranean Dish

Time 1h5m

Number Of Ingredients 11

Ingredients

1 tsp seasoned salt
1 tsp black pepper
1 tsp Sweet Paprika
1 tsp Organic Rosemary
4 large baking potatoes, peeled, washed, cut into wedges
8 large garlic cloves, chopped
4 tbsp Private Reserve Greek extra virgin olive oil
1 lemon, juice of
1 1/4 cup vegetable or chicken broth
1/2 cup grated Parmesan cheese
1 cup parsley leaves, roughly chopped

Steps:

Preheat oven to 400 degrees F.
In a small bowl, mix together spices. Set aside.
Place potato wedges in a large lightly-oiled baking dish (I used this one) and sprinkle with the spice mix. Toss potatoes together briefly to evenly distribute spices.
In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
If needed, to add more color, you may place the dish under the broiler for 3 minutes or so, watching carefully.
Remove from oven. Garnish with fresh parsley before serving. Enjoy!

Nutrition Facts : Calories 409 calories, Sugar 3.4 g, Sodium 434.9 mg, Fat 8.2 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 77 g, Fiber 6.4 g, Protein 13.8 g, Cholesterol 1 mg

THE BEST GREEK POTATOES

The Best Greek Potatoes image

Categories Potato Side Bake

Number Of Ingredients 9

Ingredients

2 pounds Medium Potatoes cut into chunky wedges
6 Garlic Cloves, Crushed
1/2 cup Chicken Broth
1/2 cup Olive Oil
1 Medium to large lemon, juice
1 tablespoon Dried Oregano
1 teaspoon Salt
1/2 teaspoon Pepper
4 sprigs Parsley

Steps:

1.Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.
2.Pour the potato wedges into the dish/tray in an even layer.
3.Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.
4.Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for up to another 45 minutes or until the potatoes are well browned.
5.Scatter with parsley (if using) and serve with some of the delicious juices. Don't forget the burnt crispy bits on the bottom of the pan. Mmmm!

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

Ingredients

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

EASY GREEK POTATOES

Easy Greek Potatoes image

These soft, lemony potatoes are absolutely delectable. I love this dish and these can be served as a side dish with any meat. I prefer the flavour of dried Greek oregano but other varieties can be used. This is a Christine Cushing recipe. What an easy recipe! Enjoy!

Provided by Nif_H

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 teaspoons fresh lemon juice
1 tablespoon olive oil
2 tablespoons water
1 teaspoon dried greek oregano
4 small russet potatoes, peeled, cut in half
coarse salt and freshly cracked black pepper

Steps:

Preheat oven to 325 degrees F.
Whisk lemon juice, olive oil, water, and oregano in a small bowl to blend.
Toss potatoes with vinaigrette in a small roasting pan.
Season potatoes with salt and pepper.
Cover pan with foil and roast potatoes until tender and golden brown, turning occasionally, about 45 minutes.
Using metal spatula, loosen potatoes from baking sheet to prevent sticking.
Serve.