Greek Lemon Potatoes Jamie Oliver Food

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GREEK-STYLE OVEN-ROASTED LEMON-BUTTER PARMESAN POTATOES



Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes image

I My family could make a meal just with these potatoes, they so delicious! Adjust all seasonings to taste, for a more lemon flavor then increase the lemon juice.

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs potatoes
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted (no substitutes)
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic (optional or to taste)
salt and pepper
1/2-3/4 cup grated parmesan cheese (or to taste)
chopped fresh parsley

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.

Nutrition Facts : Calories 288.3, Fat 10.5, SaturatedFat 6.4, Cholesterol 27.7, Sodium 333.3, Carbohydrate 41, Fiber 5.1, Sugar 2.1, Protein 8.8

GREEK LEMON POTATOES



Greek Lemon Potatoes image

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

1/2 cup chicken broth or water
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (from 3 to 4 large lemons)
1 tablespoon kosher salt
3 pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise
1 tablespoon dried oregano (optional)
Flaky salt and black pepper, for serving

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.

ELLINIKOS LEMONI PATATAS (GREEK LEMON POTATOES)



Ellinikos Lemoni Patatas (Greek Lemon Potatoes) image

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

3 lbs yukon gold potatoes or 3 lbs other waxy potatoes, peeled
1/2 cup fresh squeezed lemon juice
1/3 cup olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can chicken broth or 2 cups lamb stock

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.

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