Zesty baked Greek lemon potatoes?!
I love lemon potatoes but I am looking for the zestiest one out there!. Thanks!.Www@FoodAQ@Com
Answers:
Ingredients
1 pound2 tablespoons olive oil
1 lemon, juice and grated zest
4 tablespoons water
6 cloves garlic, peeled
4 bay leaf
2 rosemary sprig
1 teaspoon fresh thyme, chopped
1/2 teaspoon dried oregano
1 pinch sugar
salt & pepper
2 tablespoons parsley, chopped
Directions
1 Preheat the oven to 400 degrees!.
2 Cut the potatoes into bite sized chunks and put them in a large ovenproof dish!.
3 Add the olive oil, lemon rind and juice, water, garlic, bay leaves, rosemary, thyme, oregano, sugar, salt and pepper!.
4 Stir well!.
5 Bake the potatoes for 1-1 1/4 hours or until they are cooked through and crispy!.
6 Stir every now and then during cooking to coat with the herby oil!.
7 Finally sprinkle with the chopped parsley!.Www@FoodAQ@Com
1 pound2 tablespoons olive oil
1 lemon, juice and grated zest
4 tablespoons water
6 cloves garlic, peeled
4 bay leaf
2 rosemary sprig
1 teaspoon fresh thyme, chopped
1/2 teaspoon dried oregano
1 pinch sugar
salt & pepper
2 tablespoons parsley, chopped
Directions
1 Preheat the oven to 400 degrees!.
2 Cut the potatoes into bite sized chunks and put them in a large ovenproof dish!.
3 Add the olive oil, lemon rind and juice, water, garlic, bay leaves, rosemary, thyme, oregano, sugar, salt and pepper!.
4 Stir well!.
5 Bake the potatoes for 1-1 1/4 hours or until they are cooked through and crispy!.
6 Stir every now and then during cooking to coat with the herby oil!.
7 Finally sprinkle with the chopped parsley!.Www@FoodAQ@Com
Ellinikos Lemoni Patatas
3 lbs yukon gold potatoes or other waxy potatoes, peeled
1/2 cup fresh squeezed lemon juice
1/2 cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can chicken broth or 2 cups lamb stock
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 hrs!.
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!.Www@FoodAQ@Com
3 lbs yukon gold potatoes or other waxy potatoes, peeled
1/2 cup fresh squeezed lemon juice
1/2 cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can chicken broth or 2 cups lamb stock
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 hrs!.
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!.Www@FoodAQ@Com
here you are:
Greek baked Lemon Potatoes
1 kg potato
2 tablespoons olive oil
1 lemon, juice and grated zest
4 tablespoons water
6 cloves garlic, peeled
4 bay leaf
2 rosemary sprig
1 teaspoon fresh thyme, chopped
1/2 teaspoon dried oregano
1 pinch sugar
salt & pepper
2 tablespoons parsley, chopped
Directions
1Preheat the oven to 200C/400F/Gas 6!.
2Cut the potatoes into bite sized chunks and put them in a large ovenproof dish!.
3Add the olive oil, lemon rind and juice, water, garlic, bay leaves, rosemary, thyme, oregano, sugar, salt and pepper!.
4Stir well!.
5Bake the potatoes for 1-1 1/4 hours or until they are cooked through and crispy!.
6Stir every now and then during cooking to coat with the herby oil!.
7Finally sprinkle with the chopped parsley!.
2:
4 large russet potato, scrubbed and sliced crosswise into 1/2-in !.-thick rounds
1/4 cup lemon juice
1 tablespoon olive oil
1 1/2 tablespoons oregano leaves, chopped (I used about 1 1/2 tsp dried oregano)
2 teaspoons lemon zest
3 garlic clove, minced
2 teaspoons salt
2/3 cup crumbled feta cheese
Directions
1Preheat oven to 450° and butter a 9- by 13-in!. baking dish!.
2In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic, and salt; layer slices in baking dish!.
3Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes (mine took longer)!.
4Top with feta and bake until golden, about 15 minutes more!.
3: SIMPLE GREEK LEMON POTATOES
8 potato
1 cup water
1/4 cup lemon juice
1/4 cup olive oil
2 garlic clove, minced
2 teaspoons salt
2 teaspoons oregano
1 teaspoon pepper
Directions
1Heat oven to 325 and place potatoes that have been peeled and cut lenghtwise into thick wedges in a roasting pan!.
2Combine remainder of ingredients and pour over potatoes!. Bake for approximately 1 1/2 to 2 hours or until done!. Serve with chicken breast souvlaki, greek salad, pita and tsatziki dip!. Very good!Www@FoodAQ@Com
Greek baked Lemon Potatoes
1 kg potato
2 tablespoons olive oil
1 lemon, juice and grated zest
4 tablespoons water
6 cloves garlic, peeled
4 bay leaf
2 rosemary sprig
1 teaspoon fresh thyme, chopped
1/2 teaspoon dried oregano
1 pinch sugar
salt & pepper
2 tablespoons parsley, chopped
Directions
1Preheat the oven to 200C/400F/Gas 6!.
2Cut the potatoes into bite sized chunks and put them in a large ovenproof dish!.
3Add the olive oil, lemon rind and juice, water, garlic, bay leaves, rosemary, thyme, oregano, sugar, salt and pepper!.
4Stir well!.
5Bake the potatoes for 1-1 1/4 hours or until they are cooked through and crispy!.
6Stir every now and then during cooking to coat with the herby oil!.
7Finally sprinkle with the chopped parsley!.
2:
4 large russet potato, scrubbed and sliced crosswise into 1/2-in !.-thick rounds
1/4 cup lemon juice
1 tablespoon olive oil
1 1/2 tablespoons oregano leaves, chopped (I used about 1 1/2 tsp dried oregano)
2 teaspoons lemon zest
3 garlic clove, minced
2 teaspoons salt
2/3 cup crumbled feta cheese
Directions
1Preheat oven to 450° and butter a 9- by 13-in!. baking dish!.
2In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic, and salt; layer slices in baking dish!.
3Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes (mine took longer)!.
4Top with feta and bake until golden, about 15 minutes more!.
3: SIMPLE GREEK LEMON POTATOES
8 potato
1 cup water
1/4 cup lemon juice
1/4 cup olive oil
2 garlic clove, minced
2 teaspoons salt
2 teaspoons oregano
1 teaspoon pepper
Directions
1Heat oven to 325 and place potatoes that have been peeled and cut lenghtwise into thick wedges in a roasting pan!.
2Combine remainder of ingredients and pour over potatoes!. Bake for approximately 1 1/2 to 2 hours or until done!. Serve with chicken breast souvlaki, greek salad, pita and tsatziki dip!. Very good!Www@FoodAQ@Com
I've never heard of a "lemon potato"
It sounds like a type of bruiseWww@FoodAQ@Com
It sounds like a type of bruiseWww@FoodAQ@Com