GREEK LEMON POTATOES

In Side Dish 49 views

This Greek Lemon Potatoes recipe is as authentic as it gets. For this recipe, I used the best Idaho® Potatoes roasted in a very flavorful liquid made from chicken broth, extra virgin olive oil, lemon, garlic, and dry oregano. This is the perfect side dish for the upcoming Easter holiday or even a quiet night of Greek food at home.

This might sound insane, however I grew up eating potatoes each and every day! I assume in the area I experienced childhood in potatoes were as ever-present a starch as rice is to Asian nations. If we didn’t have potatoes for supper, we sure had them either for lunch or breakfast. Furthermore, in case you believe they’re totally unrelated, potatoes could be served for each supper.

While I experienced childhood in Poland, I’m unquestionably mindful that this was the situation in other European nations also. Any place I voyaged, potatoes were ALWAYS served in some structure. I could have Potato Pancakes in Germany, Potato Casserole in France, Parsley Potatoes in Hungary, or lemon cooked potatoes in Greece. My point is, … in Europe, we LOVE our potatoes.

READ MORE  CORNBREAD CASSEROLE

By and by, I frequently reflect about coming from a “potato country”, which my significant other consistently views as entertaining. All things considered, working with potatoes and making plans that are suggestive of my childhood resembles what I really wanted to hear.

This Greek Lemon Potatoes recipe is as authentic as it gets. For this recipe, I used the best Idaho® Potatoes roasted in a very flavorful liquid made from chicken broth, extra virgin olive oil, lemon, garlic, and dry oregano. This is the perfect side dish for the upcoming Easter holiday or even a quiet night of Greek food at home.

Course: Side Dish
Cuisine: European, Greek, Mediterranean
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 372kcal

Ingredients

  • 6-7 Russet Idaho® Potatoes medium size, peeled, cut lengthwise in halves or quarters
  • 1 1/2 cups Chicken Broth see Recipe Tip below
  • 1/2 cup Extra Virgin Olive Oil
  • 1/3 cup Lemon Juice freshly squeezed
  • 3 cloves Garlic minced
  • 1 tablespoon Dry Oregano
  • 1 tablespoon Semolina
  • Salt to taste
READ MORE  BAKED COD

Instructions

  1. Preheat your oven to 400°F.
  2. Peel and cut your Idaho® Potatoes into halves or quarters. Place them into the “9X13” baking dish.
  3. Combine Chicken Broth, Olive Oil, Lemon Juice, Garlic, and Oregano (now would be the time to check for the saltiness of your liquid). Keep in mind, this is the liquid in which the potatoes will cook and they’ll soak in all these flavors, so it needs to be well seasoned. If you taste it and it is too bland, then add more salt.
  4. Add Semolina to the liquid, mix it well and then pour it over the potatoes. Cover the potatoes with the foil and roast for 40 minutes.
  5. Remove from the oven, take off the foil, mix the potatoes and put them back into the oven, uncovered for 20-30 minutes, until most of the liquid has evaporated and the edges are slightly crispy.
  6. Remove potatoes from the oven, and let them cool off slightly before serving. You may garnish some parsley and some fresh lemon slices for an extra touch. Serve them on your Easter table and I swear they’ll have no competition!
READ MORE  HONEY ROASTED SWEET POTATOES

Notes

  • Recipe Tip: For a vegan version, you can use vegetable stock. Or for a more intense flavor, you can use chicken concentrate dissolved in 1 ½ cup of water instead of chicken broth (add a little bit at the time until you reach the level of taste and saltiness that you like).

Nutrition

Calories: 372kcal | Carbohydrates: 48g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Sodium: 228mg | Potassium: 1103mg | Fiber: 3g | Sugar: 1g | Vitamin C: 24mg | Calcium: 39mg | Iron: 2.5mg

QUINOA & SPINACH DELICATA SQUASH
QUINOA & SPINACH DELICATA SQUASH
This Quinoa & Spinach Delicata Squash is
CREAMY MUSHROOM SAUCE RECIPE WITH WILD & FRESH MUSHROOMS
CREAMY MUSHROOM SAUCE RECIPE WITH WILD & FRESH MUSHROOMS
Creamy mushroom sauce made with both wild,
SUMMER PANZANELLA WITH GARLIC BUTTER BREAD
SUMMER PANZANELLA WITH GARLIC BUTTER BREAD
This popular Italian salad is a perfect

Leave a reply "GREEK LEMON POTATOES"

Must read×

Top