Greek Style Potatoes356 Reviews
- Prep: 20 min
- Cook: 2 hr
- Ready In: 2 hr 20 min
“Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken with a little salsa and feta on top.” - by Cathie
Original recipe yields 4 servings
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
- Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.
Amount Per Serving (4 total)
- 418 cal
- 18.5 g
- 58.6 g
Based on a 2,000 calorie diet
Reviews (356)Rate This Recipe
"After reading previous reviews I came up with a recipe that worked perfectly for me. I agreed with the lady that said there was no way she was going to cook potatoes for 2.5 hours! I have real goo..." See mored chicken soup base, where chicken is the first ingredient. The first thing I did was boil the potatoes in the chicken stock. Since some people commented that the potatoes were a little bland, I added a couple chunks of garlic to the stock. Between the stock and the garlic, I knew it would give the potatoes a great start. I cooked them until they were ALMOST done. Then I drained them and put them in a baking dish. In another bowl, I added the olive oil, (NO water!)zest of an entire big lemon after microwaving it for 30 seconds to make it juicier and all the contents of that lemon. I added fresh rosemary and thyme from my garden along with some Greek oregano and fresh ground black pepper and a little salt. I baked them uncovered for about half hour stirring them half way through and they were delicious! We had company for dinner I and wanted something to go with the Souvlaki and this was perfect! They had had lot of flavor and you could taste a hint of the lemon. They were as good as I've had in the Greek restaurants and they didn't take long to prepare! I'll definately be making these again. "
"The first time I made this recipe I followed the directions as stated.However, I used golden potatoes. The 2nd time I used the juice of one lemon, 3 bouillions. I was out of thyme so I used a tsp of o..." See moreregano. About 10-15 min before they were done I pulled the lid off so that they would be a bit dryer like my fav greek restaurant. The potatoes were good the first time, GREAT the 2nd time. This is a definite keeper"
"I didn't follow this recipe completely...so I am rating it on the changes that I made: added oregano and sea salt (to taste), used fresh rosemary chopped very fine (about 1/2 teaspoon), and subbed ch..." See moreicken broth for the water and boullion. I mixed everything (potatoes & seasonings, oil, etc.)together and then added only enough chicken broth to moisten everything (1 1/2 cups would be way too much in my opinion). Roasted them as directed...be sure to start testing at 1 hour if your potatoes are cut into small pieces. Delicious!"
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