Easiest Greek Potatoes Food

GREEK POTATOES (OVEN-ROASTED AND DELICIOUS!)

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.

EASY GREEK POTATOES

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.

GREEK STYLE POTATOES

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.

GREEK POTATOES

Steps:

• Preheat oven to 400 degrees. Combine the oil, basil, oregano, garlic powder, and salt in a 13x9-inch roasting pan. Place in the oven for 5 minutes.
• Add the cubed potatoes, tossing to coat with the herb/oil mixture. Bake for 40 minutes, turning occasionally, until the potatoes are tender inside and crisp outside. Drizzle with the lemon juice, grate a bit of lemon peel over the potatoes, and serve immediately.

GREEK POTATOES

Steps:

• Place all ingredients in corningware or other deep baking dish with cover and mix to coat.
• Bake at 375 degrees, basting with oil frequently, until potatoes are crispy on the outside, soft on the inside.

EASIEST GREEK POTATOES

Steps:

• Peel and boil potatoes for 10 minutes to soften slightly.
• Spray shallow dish with no-stick spray.
• Toss potatoes with enough dressing to coat.
• Bake in 350 oven for 45 minutes turning once or until golden and crispy.

EASY GREEK POTATOES YACHNI

Steps:

• Chop the onion finely and sauté in the olive oil.
• Cut the potatoes into slices, add them and the lemon juice to the onions and sauté for a few minutes.
• Add half of the water and all the rest of the ingredients and simmer until the potatoes are done (adding the rest of the water if necessary) and until the sauce has reduced.
• *Note* I notice that it depends on the brand of canned tomatoes, but if I use certain brands there is a lot of "juice" and so I omit the water from the recipe because otherwise the sauce becomes too thin.
• Another *note* the original recipe calls for 1 1/12 cups of olive oil, but I cut it down to just half a cup to make things healthier.
• Also, cooking time varies with variety of potato and size of your slices, I've given an estimate.
• Enjoy!