Best 20 Greek Lemon Potatoes Recipes

GREEK-STYLE LEMON ROASTED POTATOES

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.

GREEK LEMON POTATOES

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.

GREEK LEMON-ROASTED POTATOES

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.

GREEK POTATOES WITH LEMON VINAIGRETTE

Steps:

• Preheat oven to 425 degrees F.
• Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
• Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES

Steps:

• Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
• Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
• Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

ELLINIKOS LEMONI PATATAS (GREEK LEMON POTATOES)

Steps:

• Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
• Let them stand in water while preparing sauce.
• Combine all other ingredients in a gallon size"zipper" bag, and shake to combine.
• Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours.
• Preheat oven to 400 degrees.
• Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval.
• Roast for 1hr 10min, turning occasionally.
• There should be plenty of sauce left over after roasting.
• You can put these under the broiler for 5 minutes to crisp them up if you prefer.

GREEK GARLIC-LEMON POTATOES

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.
• Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.

GREEK-STYLE LEMON POTATOES

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.

GREEK LEMON CHICKEN WITH POTATOES

Steps:

• (I often add about 1 tsp of crumbled, dried rosemary to the potatoes and 1/2 a teaspoon to the chicken- this is fantastic and it then becomes oregano-rosemary-lemon-garlic chicken).
• Wash the chicken well and pat dry.
• Combine all the remaining ingredients and massage the chicken, inside and out, with this mixture. Put the chicken in a big bowl and put in the fridge while you prepare the potatoes.
• Put the potatoes and all remaining ingredients into a large baking pan. Wash your hands and put them in the pan and toss the potatoes around to coat with other ingredients.
• Put in the oven and crank up the heat to 250°C (480F).
• Start roasting the potatoes and when they're golden-brown, stir them to bring the white sides up and push to the side of the pan to make room in the middle for the chicken.
• If all the water has evaporated, and potatoes have started to stick to pan, add 1/2 cup more.
• Add the chicken, breast-side down, and pour any juices that have accumulated in bowl over.
• Return to very hot oven and roast until chicken is golden-brown.
• Turn over, breast-side up and continue roasting until chicken is nearly as golden-brown on other side.
• At this point, I turn the oven off- don't open it- and leave the chicken in for another 1/2 an hour. I like to think I'm saving energy this way, but it also cooks the chicken beautifully.
• In all, I'd say from when you put the potatoes into the cold oven to when you remove the chicken to carve after sitting in off oven for 1/2 an hour, we're talking 2 hours.
• Serve with pan juices.

CLASSIC GREEK ROASTED LEG OF LAMB WITH LEMON-GARLIC POTATOES

Steps:

• Trim the excess fat off the lamb and set aside.
• Finely chop the whole garlic head.
• Combine with the remaining marinade ingredients.
• Place the lamb in a large, deep container or baking dish and pour in the marinade.
• Turn the lamb in the marinade so that it is coated all over.
• Cover and refrigerate overnight.
• Using a mortar and pestle, crush the ingredients for the dry rub all together until they are pastelike in consistency.
• Remove the lamb from the marinade and discard the marinade.
• Make 10-15 small incisions all over its surface using a small, sharp paring knife.
• Stuff each of these little holes with the dry rub and rub whatever is left over the surface of the lamb.
• Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil.
• Preheat the oven to 375°F (190°C).
• Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano.
• Season well with salt and pepper.
• Place the lamb over the potatoes.
• Roast, frequently basting both the lamb and the potatoes with the pan juices for about 1 hour and 30 minutes, for a well-done leg.
• Add a little water to the pan during baking if necessary to keep the pan juices from drying out.
• Remove the lamb from the oven and let rest for about 10 minutes before carving.
• Keep the potatoes in the turned off oven until ready to serve.

GREEK ROAST CHICKEN WITH LEMON-DILL POTATOES

Steps:

• Preheat the oven to 450˚ F. Heat the olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper and lay skin-side down in the skillet. Cook until the skin is well browned, 8 to 10 minutes. Transfer skin-side up to a plate. Pour off all but about 1 tablespoon drippings into a small bowl and reserve.
• Add the olives, garlic and oregano to the skillet and cook until the garlic is softened, about 2 minutes. Pour in the chicken broth and 1 tablespoon lemon juice. Return the chicken skin-side up to the skillet. Transfer the skillet to the oven and roast until the chicken is no longer pink near the bone, 12 to 15 minutes.
• Meanwhile, put the potatoes in a medium saucepan and cover with cold water; add a few big pinches of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes. Drain and return to the pan. Add 1 tablespoon of the reserved chicken drippings, the lemon zest, half the dill and a big pinch each of salt and pepper and toss.
• Divide the chicken and potatoes among plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet; season with salt and pepper, then stir in the remaining dill and spoon over the chicken and potatoes. Top with the feta.

GREEK STYLE OVEN ROASTED LEMON BUTTER PARMESAN POTATOES RECIPE - (4.1/5)

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.

GREEK LEMON CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

GREEK LEMON ROASTED POTATOES, MARTHA STEWART

Steps:

• Heat oven to 500 degrees.
• Place potatoes in a 10 X 15 inch baking dish.
• Add water, olive oil, lemon juice, dried oregano, salt and pepper.
• Toss potatoes until well coated.
• Bake uncovered about 50 minutes, until fork-tender and brown on the edges.
• Turn potatoes halfway through for even browning; add more water if all the liquid has been absorbed.
• If desired, garnish with oregano.
• Serve.

GREEK-STYLE GARLIC-LEMON POTATOES

Steps:

• Cut each potato lengthwise into 8 wedges. You should have 32 potato pieces. (like joe joes).
• Heat vegetable oil and butter in heavy-bottomed 12 inch nonstick skillet over medium-high heat until butter melts and foaming subsides, swirling pan occasionally.
• Add potatoes in single layer; cook until golden brown (pan should sizzle but not smoke), about 6 minutes.
• Using tongs, turn potatoes so second cut sides are down; Combine garlic, olive oil, lemon juice, zest and oregano in a small bowl, pour over potatoes and stir well.
• Cook on second side, about 5 minutes longer. Stirring once more, add ground black pepper and reduce heat to medium-low, cover tightly, and cook until potatoes are tender when pierced with tip of paring knife, about 5 minutes.
• Sprinkle with parsley, stir gently to distribute; serve immediately. (optional - add 3 oz crumbled feta and 8 Kalamata olives (sliced thin) and add in with the parsley.

GREEK LEMON SAUTéED SWEET POTATOES

Steps:

• Wash and peel the sweet potatoes. Cut the potatoes into 1/8 inch medallions and blanch in boiling water for no more than five minutes or until 3/4 way cooked. Remove the potatoes from water and drain throughly. Melt butter in a sauté pan over medium heat until just foaming and add medallions. Cook potatoes for 4-5 minutes or until slightly browned and soft. Season with the cumin and salt and pepper to taste and toss. Once the potatoes and seasoned correctly add the lemon juice to the pan and taste again for proper seasoning. Turn off the the heat and add the freshly chopped parsley. Toss to combine and enjoy.

GREEK POTATOES WITH LEMON VINAIGRETTE

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.

GREEK LEMON SWEET POTATOES

Steps:

• Bring water to a boil in a saucepan large enough to fit potatoes. While water is coming to a boil wash and peel potatoes.
• Cut potatoes into 1/8 inch medallions and add to boiling water and cook for 4-5 minutes. The potatoes should hold their shape and be slightly firm in the middle. While potatoes are cooking chop the parsley and assemble the rest of the ingedients.
• Strain the potatoes and set a sauté pan over medium heat and add butter until barely foaming then add the potatoes to the pan and season with cumin and salt and pepper to taste. Cook the potatoes until slightly browned and fully cooked in the middle.
• Once the potatoes are cooked, add the lemon juice to the pan and toss until fully coated. Check for seasoning and turn off the heat. Once off the heat, add the chopped parsley and toss. Serve warm.

GREEK-STYLE LEMON POTATOES

Steps:

• Preheat oven to 450°.
• Remember to BOIL the chicken broth.
• Spray a 9- by 13-in. baking dish with cooking spray.
• In a large bowl, toss potato cubes with lemon juice, olive oil, oregano, lemon zest, salt, and garlic; layer slices in baking dish.
• Pour 1 cup BOILING chicken broth over potatoes and bake, uncovered, until most of the broth has evaporated and potatoes are tender, about 30 minutes.
• Top with feta and bake until golden, about 15 minutes more.