Greek Seasoned Baked 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.

BEST ROASTED GREEK POTATOES

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!

GREEK SEASONING

Steps:

• Combine oregano, thyme, basil, marjoram, onion, and garlic in a small bowl. Store in an airtight container in a cool, dry place up to 6 months.

OVEN ROASTED GREEK POTATOES

Steps:

• 1. Peel and cut potatoes into wedges. Dice onion. Chop garlic.
• 2. Zest the lemons and then juice. Set zest and juice aside. Cut up the lemon shell into a small dice.
• 3. Combine the potatoes, lemon juice, lemon zest, and cut up lemon, garlic, salt, pepper, Greek seasoning and oregano in a zip lock bag, mix well and allow the potatoes to marinate for an hour or so. (I let mine marinate for about 4 hours.)
• 4. Preheat oven to 425-degrees. Place a sheet of parchment paper on a baking sheet with a rim. Pour potatoes mixture on sheet and spread so that it is all one level.
• 5. Roast for 30 minutes, stir potatoes so the bottom side will brown.
• 6. I don't know whether I liked the juice from the potatoes or the juice from the green beans and tomatoes better for dipping my potatoes in. You'll just have to try this menu and decide for yourself.

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO

Steps:

• Preheat oven to 400°F.
• Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
• Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
• Sprinkle with the fresh oregano and serve at once.
• Variation:
• Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

ROASTED GREEK LEMON POTATOES

Steps:

• Preheat your oven to 425ºF (use the convection function if your oven has one). Cut your potatoes into wedges.
• Toss potatoes in a roasting pan with olive oil, garlic, 2 teaspoons salt, pepper, oregano, and mustard (if you are using).
• Mix the lemon juice with broth/water, and carefully pour into the pan around/between the potatoes, being careful not to wash the other seasoning off the potatoes.
• Roast potatoes for 30 minutes. Then give them a shake/toss, and roast 15-20 minutes more.
• Remove from oven. Garnish with parsley (optional), additional oregano, and lemon to taste.

GOLDEN GREEK LEMON POTATOES

Steps:

• In a small skillet, heat oil and butter over medium heat. Add onion; cook and stir 1-2 minutes or until softened. Reduce heat to medium-low; cook until deep golden brown, 12-15 minutes, stirring occasionally., Meanwhile, place potatoes and water in a large microwave-safe dish. Microwave, covered, on high until tender, 6-8 minutes., Add chives, Greek seasoning, lemon zest, garlic, pepper and salt to onion mixture; cook and stir 1 minute longer. Drain potatoes; add onion mixture. Flatten potatoes with a fork, tossing them to coat with onion mixture. Add lemon juice and parsley; toss to combine.

GREEK SEASONED BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Scrub potato, then use a sharp knife to pierce the skin several times all over.
• Place the potato on a piece of foil and spray one side with PAM.
• Sprinkle half of the seasoned salt and half of the Greek seasoning on the potato.
• Flip the potato over and repeat steps with the rest of the seasonings.
• Wrap potato securely in the foil and place in the hot oven. They tend to leak so you might want to place them on a piece of foil to help with clean up.
• Bake for approximately 1 hour. Time will vary based on the size of the potato. I check mine by using a pot holder to gently squeeze the potato. It should feel soft and slightly mushy.
• Note: Sometimes my husband also likes for me to substitute the Greek seasoning for Tony Chachere's Cajun seasoning on his.

GREEK POTATO WEDGES WITH YOGURT SAUCE

Steps:

• Preheat oven to 450 degrees and line a baking sheet with parchment paper.
• Slice potatoes into wedges and place them in a large bowl. Depending on the size of your baby reds, you'll get about 4-6 wedges per potato.
• In a small bowl or measuring cup combine olive oil, oregano, rosemary, garlic powder, paprika, salt and pepper.
• Pour seasoning mixture over the wedges and combine until seasoning is well distributed and wedges are evenly coated.
• Spread wedges in a single layer on the baking sheet.
• Bake for 15 minutes, then flip the fries and bake for another 15 minutes.
• Then crank the heat to 500 and bake for 15 minutes. Flip fries and bake for another 5-10 minutes or until desired crispiness is reached.
• While the wedges are baking, combine yogurt sauce ingredients.
• Once the wedges baked, remove them from the oven and gently toss them with the fresh dill and lemon zest. Serve warm and enjoy dipped in yogurt sauce!

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.