Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Lois P.
Lemony Greek PotatoesIngredients (use vegan versions): 6 - 8 potatoes (depending on size)
1/4 cup olive oil
1/4 lemon juice
1/2 cup water
1-2 teaspoons oregano
2-4 gloves garlic, crushed
salt
1/2 teaspoon freshly grated lemon peel (optional)
Directions:- Combine oil, lemon juice, peel, water, oregano and salt in shallow baking dish.
- Peel potatoes and cut into halves or quarters, depending on size.
- Put potatoes in dish and turn to coat with oil mixture.
- Bake 350 for 1-1/4 to 1-1/2 hours until all the liquid is absrobed and the potatoes are browned.
Serves: 4-6
Preparation time: 10 to prepare, 90 to cook
Votes: 30 4.59 Add Comments
YUM!
Archived comment by: Sarah
I made these and became addicted. Now I must have Lemony Greek Potatoes every day. My family is giving me strange looks. What should I do?
Archived comment by: Christa
These were delicious!
Archived comment by: D
this sounds like potatoes that I was served and loved when I was stationed on Crete in 1991. I will try it soon!
Archived comment by: pamela
These were great! I think I next time I would add some black pepper and some fresh flat leaf parsley for a nice finishing touch.
Archived comment by: Cherity
I went to a greek festival yesterday and tried these potatoes.... they were soooo good i had to come and look for the recipe
Archived comment by: Jan
I made this once a few months ago and it was great. Yesterday I made it again and added cooked chickpeas over the potatos (about 2 cups) and kept mixing it every 15 minutes of baking, it came out AMAZING!!!! maybe not greek because of the chickpeas, but it sure was ABSOLUTELY TASTY! the chickpeas got the lemony flavour and became chewy and so delicious with the potatoes!
Archived comment by: Julls
Simple recipe with great results. The plate got hoovered up real fast! I upped the temperature to 400F and they browned beautifully (some burned on the bottom but they are the best!). Parsely and fresh ground black pepper made for a gorgeous finish!
Archived comment by: dougtaylor
sounds lovely.. just a question.. what would you serve with it? any suggestions?
Archived comment by: AasaUK
Thats a great question, AasaUK. I was wondering that myself. I've never really had greek food so I am anxious to hear a good answer. Something with protein would be nice. Greek tofu or tempeh perhaps? ;-)
Archived comment by: bstutzma
I'm going to make this for dinner tonight, but not sure what to serve with it. Maybe steamed broccoli and vegan breaded tofu?
Archived comment by: marthamydear
i think my oven is ridiculously out of order cos i left them in for about 3 hours and they still came out raw and hard. Took them out to fry instead. oh well.
Archived comment by: scarninini
i am making lentil soup tonite and happened to come across this recepie. lentils go great with this kind of thing! another suggestion is lentils with rice. (hey marthamd-- i love that song!!)
Archived comment by: emilykjl
scarninini, maybe this will help you... To speed things up, I usually boil the potatoes a bit first, until they're almost cooked... Then, I coat them with the spices, etc. Then, I bake them, and they come out perfect.
Archived comment by: charlotte
I liked the recipe, but my potatoes came out a little TOO lemony. Maybe because I used fresh-squeezed lemon juice? Next time I'll use just the juice of 1/2 a lemon.
Archived comment by: starjen42
Delicious! Make sure to season liberally with the garlic, oregano, salt, and pepper. I used all the exact measurements and freshly squeezed lemon juice, and I didn't think it was too lemony at all. You can always turn up the temperature or cut the potatoes smaller if you don't want to cook so long.
Archived comment by: willwolf
I ate these potatoes at a Greek Restaurant and just loved them! They were served with a stuffed green pepper and a stuffed tomato with steamed brocoli and cauliflour on the side. Marvelous! I'm having friends over this weekend and am going to recreate this meal and knock their socks off!
Archived comment by: veggielorie
These are really delicious and great for people who like lemony/soury type things...mmmm!!!!
Archived comment by: emmadey
Does "1/4 lemon juice" mean 1/4 cup, or the juice of 1/4 lemon?? ;-)
Archived comment by: kree
Kree--I took it to mean 1/4 cup lemon juice, so that's what I used.
Archived comment by: willwolf
1/4 what? lemon juice, cup, tablespoon? Christiane
Archived comment by: Christiane
This dish is WONDERFUL! I use enough potatoes to fill (along with the chickpeas) a 9 x 13 dish. I leave the water at 1/2 cup and increase the olive oil and lemon juice to 1/2 cup. I bake the dish until there is no water left and the potatoes are lightly browned. The whole is much greater than the sum of its parts!
Archived comment by: RobinMc
This is a great dish! So yummy! I've tried both pre-boiling and straight on the bbq-either works well. I also added a pinch of onion powder which works well. The only thing I noticed is that they turn black well before the liquid is absorbed....any suggestions?
Archived comment by: strangekitty
Cover it with tinfoil if it starts browning too much.
Archived comment by: blush
Sounds just like the roasted lemon potatoes we get at our local Greek restaurant. You can have salad and falafel with them. Chickpea fritters would go great, too, with some thick cut crusty bread. Spinach pie--if you eat cheese.
Archived comment by: jwnyc
