Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, greek lemon infused potatoes. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Greek Lemon infused Potatoes is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Greek Lemon infused Potatoes is something which I have loved my entire life. They’re fine and they look fantastic.
Greek lemon potatoes are the ultimate side dish. Potatoes are slow-roasted with lemon, oregano, and olive oil until they melt in your mouth. Authentic Greek lemon potatoes like these don't use any chicken broth or similar. They're as simple as they are delicious!
To begin with this particular recipe, we have to first prepare a few components. You can cook greek lemon infused potatoes using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Greek Lemon infused Potatoes:
- Make ready 4 medium to large potatoes
- Take 2 vegetable stock cubes
- Take 2 tbsp dried oregano
- Make ready 1 tbsp paprika
- Make ready 2 tsp fennel seeds
- Get 1 lemon
- Get 2 sprigs rosemary
- Prepare 1 tsp Greek olive oil
- Get Salt
Roasted Greek lemon potatoes is one of my all-time favorite recipes—ever! If there's one certainty in life that I can stand fully behind is that Greeks love their potatoes. The humble root vegetable is incorporated into a number of iconic dishes like moussaka, briam, artichoke and potato stew. 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.
Instructions to make Greek Lemon infused Potatoes:
- Make up just over a litre of vegetable stock in a deep baking tray or casserole dish, cut your potatoes into wedges and add them along with the oregano, paprika, fennel seeds and the juice of one lemon to your stock.
- Cover with foil and braise in a pre-heated oven at 180c for 45 mins. Remove from the oven and transfer the wedges from the stock onto a baking tray. Spoon a little of the stock over the wedges and drizzle with olive oil. Bake uncovered for 20 minutes.
- Remove from the oven, sprinkle with sea salt and oregano and serve with buttered tender stem broccoli.
- Another tip, strain the vegetable stock and use it for a tasty risotto.
The humble root vegetable is incorporated into a number of iconic dishes like moussaka, briam, artichoke and potato stew. 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. Greek Lemon Potatoes (Authentic Recipe with Idaho® Potatoes) This Greek Lemon Potatoes recipe uses the best russet Idaho® Potatoes that are roasted in a very flavorful liquid made from chicken broth, extra virgin olive oil, fresh lemon juice, garlic and dry oregano. Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat.
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