GREEK LEMON POTATOES
Greek lemon potatoes are the ultimate side dish. Potatoes are slow-roasted with lemon, oregano, and olive oil until they melt in your mouth. Authentic Greek lemon potatoes like these don't use any chicken broth or similar. They're as simple as they are delicious!
Provided by Diana Moutsopoulos
Categories Side Dish Potato Side Dish Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange potatoes in a single layer in a large baking dish or roasting pan.
- Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
- Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.
Nutrition Facts : Calories 398.7 calories, Carbohydrate 53.3 g, Fat 19 g, Fiber 4.7 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 150.8 mg, Sugar 0.7 g
SLOW COOKER GREEK LEMON POTATOES
This Greek-style Lemon Rainbow Potatoes Recipe is fabulous for serving baked potatoes on the side, worry free and hassle free. Just 5 minutes prep and rest is the magic of slow cooker.Our family or party dinners are often very elaborate. So when I have guests coming over, I'm all-over my kitchen, with dough stuck in hair and apron covered in flour! Mostly, I'm cooking everything at home. So often I need ALL possible source of cooking to finish in time. Where Stove and Oven are busy making curries and breads.... one side dish I always leave as responsibility of my trusted Slow Cooker and that is 'Baked Potatoes or Lemon Potatoes'.I have learned after hosting several parties over the years that everyone needs potatoes in a hearty family-style dinner. My friends and family members love potatoes so much that they often ask for potatoes: baked and seasoned, in salads, or in stew!Greek Lemon potatoes are most easy to put together. Sometimes, when I'm busy preparing rest, I even ask Vishal to put everything in slow cooker. It is THAT simple! You know what I mean? ;) Lemon Potatoes and Preserved Lemons (Two in One Recipe!)There is one more delicious (secret) benefit of making Greek Lemon Potatoes because this recipe is two-in-one! When potatoes are roasting in slow cooker, thick cut lemon slices cook with them... slowly concentrating in flavor... almost like Preserved Seasoned Lemons! So, when my friends request for Greek Potatoes on side, they get it without hesitation! Because, I can serve them two sides in effort of one and all I have to do is: switch-on the slow cooker.The combination of garlic, oregano, lemon (I have used meyer lemons for this batch), and finishing touch of a tablespoon butter is simply hard to resist. Even anyone who don't like potatoes, could not resist a second serving! I bet!PS: You can use the leftover potatoes in greek salads (if you will be lucky to save some!). Also, preserved lemons are great on cold sandwiches and even in breakfast rolls! This side is also Gluten Free, and can be vegan if you just skip butter.
Provided by Savita
Categories Side Dish
Time 2h35m
Number Of Ingredients 9
Steps:
- Clean and scrub potatoes under running water until clean and dirt free. Slice 2 and half lemons in thick round slices, remove seeds, and set aside. Also, zest 1 remaining lemon to yield 1 tsp lemon zest. Cut this lemon in half to use the juice.
- In a 4-6 quart slow cooker, add olive oil and use a brush to coat all sides so that potatoes does not stick while cooking. Arrange half of lemon slices at the bottom, add potatoes and remaining lemon slices. Drizzle juice of one lemon. Sprinkle dried oregano, reserved lemon zest, fresh thyme sprigs, salt, black pepper, and garlic powder on top. Cover and cook on slow for 6 hours or on high for 2.5 hours or until potatoes are knife tender.
- Just before serving, fish out thyme sprigs and discard. Add in butter and chopped parsley, then mix everything together. Transfer lemon slices in a separate bowl. Transfer potatoes on a large platter and serve!
GREEK LEMON POTATOES
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
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.
GREEK-STYLE LEMON ROASTED POTATOES
A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!
Provided by koko
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
- Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
- Roast potatoes in preheated oven until tender and golden brown, about 1 hour.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 39.9 g, Fat 12.2 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 789.1 mg, Sugar 1.8 g
GREEK POTATOES WITH LEMON VINAIGRETTE
Categories Herb Potato Side Roast Kid-Friendly Lemon Fall Summer Parsley Oregano Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
- Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. (Can be prepared 3 hours ahead. Let stand on baking sheet at room temperature.)
- Preheat oven to 425°F. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.
CROCK POT GREEK CHICKEN AND POTATOES
This turned out great and is one of the best crock pot meals I've ever had. When I was throwing it all together in the slow cooker I decided to add in a couple handfuls of baby carrots... delicious!
Provided by thepurpleturtle
Categories One Dish Meal
Time 10h10m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in the bottom of crock pot (top potatoes with carrots, if using).
- Top with Chicken breasts.
- Combine the remaining ingredients and pour over the chicken and potatoes.
- Cook on the low setting for 10-12 hours.
Nutrition Facts : Calories 616.5, Fat 14.7, SaturatedFat 4.2, Cholesterol 94.6, Sodium 785.8, Carbohydrate 81.1, Fiber 9.9, Sugar 5.2, Protein 40.9
GREEK LEMON POTATOES
These potatoes have some zip!! I like to let potatoes marinate all day, and it makes dinnertime easier.
Provided by KPD123
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 290.3, Fat 14, SaturatedFat 2, Sodium 135.3, Carbohydrate 37.8, Fiber 4.1, Sugar 3.1, Protein 5.2
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