Time 55m Yield 4-6 serving(s) Number Of Ingredients 8 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.
Time 1h29m Yield 8 serving(s) Number Of Ingredients 8 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.
Number Of Ingredients 6 Steps:
Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.
Yield Makes 4 to 6 servings Number Of Ingredients 9 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.
Time 9h40m Yield 6 Number Of Ingredients 13 Steps:
In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.
Time 1h45m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth. Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil. Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.
Time 1h5m Number Of Ingredients 11 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!
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.
Time 2h20m Yield 4 Number Of Ingredients 9 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.
Time 1h Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Spread potatoes evenly in a large casserole dish. Mix olive oil, lemon juice, garlic, seasoned salt, chicken soup base, and Greek seasoning together in a separate dish. Pour over potatoes and stir to coat evenly. Roast in the preheated oven, uncovered, until just tender, about 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until fork-tender, about 15 minutes.
Time 1h10m Yield 6 servings Number Of Ingredients 4 Steps:
Combine the potatoes, lemon juice, salt, pepper and oregano in a bowl, mix well and allow the potatoes to marinate for an hour or so. Heat the olive oil in a wok or deep skillet over high heat until it begins to smoke. Add the marinated potatoes and fry them, tossing gently but often, until they begin to brown. Adjust the seasonings, adding additional salt, pepper, lemon juice and oregano, as desired. Cook until nicely browned and just tender. Do not let the potatoes get so soft that they fall apart.
Time 2h20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350ºF (175ºC). 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 over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.
More about “greek style potatoes recipes”
Time 1h20m Yield 6 serving(s) Number Of Ingredients 9 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.
