Best 4 Greek Potatoes With Lemon Vinaigrette Recipes

**Transport yourself to the sun-kissed lands of Greece with our delectable Greek Potatoes with Lemon Vinaigrette recipe. This mouthwatering dish features tender and flavorful potatoes roasted to perfection, complemented by a zesty lemon vinaigrette that bursts with Mediterranean flavors. Get ready to tantalize your taste buds with this classic Greek side dish, perfect for any occasion.**

**Our recipe collection also includes several other enticing dishes that will leave you craving more. Dive into the rich and creamy depths of our Traditional Tzatziki Sauce, the perfect accompaniment to grilled meats and vegetables. Elevate your meal with our aromatic Greek Salad, a vibrant symphony of crisp cucumbers, juicy tomatoes, and tangy feta cheese, all tossed in a refreshing oregano vinaigrette.**

**Indulge in the smoky goodness of our Grilled Halloumi Skewers, where succulent halloumi cheese is grilled to perfection and paired with a zesty lemon-herb marinade. And for a sweet ending, treat yourself to our irresistible Baklava, layers of crispy phyllo dough filled with chopped nuts and sweetened with a fragrant syrup.**

**With our comprehensive guide, you'll master the art of preparing these beloved Greek dishes in the comfort of your own kitchen. Impress your family and friends with these authentic recipes, each offering a unique taste of Greece's culinary heritage.**

Let's cook with our recipes!

GREEK-STYLE LEMON ROASTED POTATOES

Greek-Style Lemon Roasted Potatoes image

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

Ingredients

3 pounds potatoes, peeled and cut into thick wedges
⅓ cup olive oil
2 lemons, juiced
2 teaspoons salt
1 teaspoon oregano
½ teaspoon ground black pepper
3 cups chicken broth

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

Greek Potatoes With Lemon Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 cup extra-virgin olive oil (preferably Greek)
6 tablespoons fresh lemon juice
1 large shallot, quartered
2 cloves garlic, chopped
4 sprigs oregano, leaves only (or 1 tablespoon dried)
1/4 cup fresh parsley leaves, plus 1 tablespoon chopped, for serving
Kosher salt and freshly ground pepper
3 pounds large russet potatoes, cut lengthwise into wedges

Steps:

Preheat the oven to 425 degrees F. Put the olive oil, lemon juice, shallot, garlic, oregano and parsley in a food processor; add 1 teaspoon salt, and pepper to taste. Puree until mostly smooth.
Toss the potatoes with 1/2 cup of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet. (Reserve the remaining vinaigrette.) Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour.
Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette. Season with salt and garnish with the chopped parsley. Serve with the remaining vinaigrette on the side.

GREEK POTATOES WITH LEMON VINAIGRETTE

Greek Potatoes with Lemon Vinaigrette image

Categories Herb Potato Side Roast Kid-Friendly Lemon Fall Summer Parsley Oregano Bon Appétit Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-salt chicken broth

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 POTATOES

Greek Lemon Potatoes image

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

Ingredients

1/2 cup chicken broth or water
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (from 3 to 4 large lemons)
1 tablespoon kosher salt
3 pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise
1 tablespoon dried oregano (optional)
Flaky salt and black pepper, for serving

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.

Tips:

Choose the Right Potatoes: Yukon Gold or baby potatoes are ideal for this recipe, as they hold their shape well and have a creamy texture.
Don't Overcrowd the Pan: When roasting the potatoes, make sure to spread them out in a single layer on the baking sheet to ensure even cooking.
Roast Until Golden Brown: Roast the potatoes for about 30-40 minutes, or until they are golden brown and crispy on the outside and tender on the inside.
Make the Vinaigrette in Advance: The lemon vinaigrette can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for meal prep.
Garnish with Fresh Herbs: Before serving, garnish the potatoes with fresh herbs like parsley or dill for an extra burst of flavor and color.

Conclusion:

Greek potatoes with lemon vinaigrette are a delicious and easy-to-make side dish that is perfect for any occasion. With their crispy texture, tangy vinaigrette, and fresh herbs, these potatoes are sure to be a hit. So next time you're looking for a flavorful and healthy side dish, give this recipe a try!