Greek Lemon Potatoes Jamie Oliver Food

LEMON ROAST POTATOES

Steps:

• Preheat the oven to 200ºC/gas 4.
• Peel and halve the potatoes, cut the lemons into wedges and bash the coriander seeds in a pestle and mortar.
• Parboil the potatoes in boiling salted water for 10 to 12 minutes, until soft around outsides. Drain well and let steam-dry for 1 minute.
• Heat a few tablespoons of oil in a tray in the oven for a couple of minutes, then throw in the potatoes, lemon wedges, bashed coriander seeds and oregano.
• Season well with salt and pepper and toss until the potatoes are well coated in the oil.
• Pop in the oven and cook for 45 to 60 minutes, turning every so often, until beautifully golden on all sides.

LEMON POTATOES

Steps:

• This recipe works great as a stand-alone dish, but also as a component in Jamie's Summery Feast from Together - see the full collection of menus here.
• GET AHEAD Scrub the potatoes, chop into 3cm chunks, and parboil in a large pan of boiling salted water for 10 minutes. Drain and leave to steam dry for 2 minutes, while you use a speed-peeler to strip the peel off the lemons. In your largest roasting tray, toss the potatoes with the lemon peel and juice, 2 tablespoons of olive oil and a pinch of sea salt and black pepper. Cool, cover and refrigerate overnight.
• TO SERVE Once the lamb is resting, turn the oven up to 200°C/400°F/gas 6. Roast the potatoes for 1 hour, or until beautifully golden and crisp, tossing gently halfway through.

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 LEMON THYME POTATOES

Steps:

• Preheat oven to 375°F.
• In a large baking pan, toss potatoes with olive oil, lemon juice, and thyme. Season with ample salt and pepper. Roast until potatoes are crisp and the lemon juice has caramelized, about 45 minutes.

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.

GREEK LEMON POTATOES

Steps:

• Combine all ingredients in a large zip lock bag. Let marinate all day in the fridge or until you're ready to start cooking!
• Pour all of mixture, including liquids on a large rimmed baking sheet lined with foil and sprayed generously with cooking spray.
• Roast potatoes at 400 degrees for 1 hour, or until golden brown and crunchy, stirring every 20 minutes. (I live at high altitude, so mine take longer).

ELLINIKOS LEMONI PATATAS (GREEK LEMON POTATOES)

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.

GREEK LEMON POTATOES

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Cut the potatoes into bite sized chunks and put them in a large ovenproof dish.
• Add the olive oil, lemon rind and juice, water, garlic, bay leaves, rosemary, thyme, oregano, sugar, salt and pepper.
• Stir well.
• Bake the potatoes for 1-1 1/4 hours or until they are cooked through and crispy.
• Stir every now and then during cooking to coat with the herby oil.
• Finally sprinkle with the chopped parsley.

GREEK LEMON POTATOES

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.