Greek Lemon Potatoes Recipes

24 February 2020 Bookmark • 0

This Greek Lemon Potatoes recipe is as proper because it receives. For this recipe, I used the best Idaho® Potatoes roasted in a very flavorful liquid made from fowl broth, extra virgin olive oil, lemon, garlic, and dry oregano. that is the appropriate aspect dish for the imminent Easter vacation or maybe a quiet night time of Greek meals at domestic.

Greek Lemon Potatoes is one of those dishes that I constantly order in Greek restaurants. i have been to Greece regularly and that i’d by no means pass those Greek Potatoes. As a count of reality, I have a tendency to judge a eating place by means of the high-quality of their Lemon Potatoes (my remaining check). They want to be very flavorful, and tender at the internal with barely crispy edges.

Greek Lemon Potatoes Recipes

This recipe is one of the staples of Greek delicacies and that they can be determined on every table for each holidays and inconsequential weekdays. but as I write this publish, we're coming near Easter and this recipe would be for your vacation table.

In Greece, you may have these Greek lemon roasted potatoes served as a side dish to a leg of lamb and tzatziki. In fact, I’m aware that a number of American households also serve lamb for Easter dinner. So, if that’s you, then I definitely have a deal with for you – …. those Greek Lemon Potatoes may outshine your lamb. as a substitute, if you’re a ‘spiral-ham-kinda-own family’, wager what, those Greek potatoes will work properly there too.

INGREDIENTS:

6-7 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

INSTRUCTIONS:

Preheat your oven to 400°F.
Peel and cut Potatoes into halves or quarters. Place them into the "9X13" baking dish.
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.
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.
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.
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!