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Ellinikos Lemoni Patatas (Greek Lemon Potatoes)
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- #61632
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
3 pounds Yukon gold potatoes or other waxy potatoes, peeled
1/2 cup fresh squeezed lemon juice
1/3 cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 can (14.5 ounce size) chicken broth
OR
2 cups lamb stock
directions
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 F.
Put the potatoes and marinade in a large casserole, preferably 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.
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nutrition data
234 calories, 9 grams fat, 32 grams carbohydrates, 5 grams protein per serving.
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Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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reviews & comments
February 21, 2010
great recipe thank you!! I used fresh lemons so it came out way too lemony but i added salt and it evened that out to perfection. Also, I didn't use the broth and it came out great..
July 14, 2008
Excellent Greek potatoes! Very flavorful. Have made this 5 or 6 times, the last time I didn't have time to marinade the potatoes, so I threw everything together and cooked them in the skillet, stovetop. I also sprinkle feta cheese and Greek seasoning on top. Delicious!!! My family loves them with lamb chops or with Greek chicken pitas. I will continue to make these!