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Greek Lemon Potatoes

Greek Lemon Potatoes

Greek Lemon Potatoes

Tender potatoes are oven roasted with fresh lemon juice and more until the edges are crispy and golden. Use any kind of potato but I prefer meaty russets – two big ones. The bigger your pan the better and it should be non-reactive, like glass or Pyrex. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Makes: 4 servings

Greek Lemon Potatoes

Ingredients:

  • 1 1/2 pounds potatoes, peeled & cut into thick wedges
  • 1 cup chicken stock
  • juice of 2 lemons (about 1/3 cup)
  • 1/2 cup chopped onion
  • 2 cloves garlic, crushed
  • 3 Tablespoons olive oil
  • 1/4 teaspoon oregano
  • 1/2 teaspoon salt
  • pepper to taste

Instructions:

  1. Preheat oven to 450° F.
  2. Combine everything in a zip top plastic bag. Let marinate while oven heats up.
  3. Pour potatoes & liquid into a large non-reactive baking dish.
  4. Bake uncovered for 45-50 minutes, turning occasionally. If liquid cooks away, add a little more stock or water.
  5. If they need more browning, use convection heat or switch the oven to broil (do not raise the rack) for the last 5 minutes.

6 Comments on "Greek Lemon Potatoes"

  1. Ruth

    Iam trying this recepie in oven now I used o e of those.coconut oil the rest were Lebanese olive oil which is sweeter in taste to me than Italian olive oil . I don’t know why ,but I prefer it thank you for this recepie it is our dinnei tried los of your recepie work perfect the first time iam waiting to get guy video iron skillet 1/2″the weight of regular iron skillets to try the flat bread .thank you for your time in all this and green tea tips wonderful

  2. Judith

    Ah…wonderful, sprinkle with a little Feta cheese, yum.

  3. Lynda

    Wow! Just like my MIL used to make! Hubby has tried in the past, but once I made this recipe, we decided this was our “go-to” when Greek is on the menu! Love, love love these!

  4. piashantee

    These look really delicious, Jenny. I think I’ll try these tonight. I’ve never had Greek potatoes before!

  5. Liz

    OMG I’d almost forgotten how good these are until I saw your ridiculously appetizing photo. Here’s dinner tonight, with garlic/lemon chicken and Greek salad. The best Greek-overload over.

    What kind of potatoes did you use? I’m thinking red?

    • Jenny

      Red potatoes would hold together better but I like russets for their meaty texture, even though they can break apart a little. Let us know how yours turned out.

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