1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (333g) Recipe makes 6 servings |
||
| Calories 322 | ||
| Calories from Fat 113 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.7g | 19% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 8.9g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 434mg | 18% | |
| Potassium 955mg | 27% | |
| Total Carbohydrate 48.2g | 16% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 2.7g | ||
| Protein 5.9g | 11% | |
Ellinikos Lemoni Patatas (greek Lemon Potatoes)
SERVES 6
Ingredients
- 3 lbs 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 fresh ground black pepper
- 1 (14 1/2 ounce) can chicken broth or 2 cups lamb stock
Directions
1
Peel potatoes and cut them in half (from medium size potatoes, quarter if large).2
Let them stand in water while preparing sauce.3
Combine all other ingredients in a gallon size"zipper" bag, and shake to combine.4
Dry off the potatoes, and put all of them in the bag and let marinate for 2 hrs.5
Preheat oven to 400 degrees.6
Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval.7
Roast for 1hr 10min, turning occasionally.8
There should be plenty of sauce left over after roasting.9
You can put these under the broiler for 5 minutes to crisp them up if you prefer.
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Featured Reviews for This Recipe
From: Chef #668282
On Oct 19, 2009
These were fabulous potatoes, will be making these many times.....yum!!! The leftovers were just as good.
From: LuuvBunny
On Aug 22, 2009
The lemon taste added a nice twist to regular potatoes.I only had time to marinate these for about 45 minutes but the taste still went through perfectly.I changed the serving to 2.
From: StrickenOne
On Aug 23, 2004
I worked at Greek restaurant 11 years ago and this recipe just as great as the resaurants. It was perfect! The only thing that was differant is adding Paprika before you put it in the oven. Give it a try.
From: Lorac
On Jun 21, 2004
Excellent! You are right Anthony -these are absolutely delicious.I made the recipe as directed using yukon gold potatoes and did not need to crisp them under the broiler. The marinade reduces to a lemon flavored sauce for spooning over the potatoes after you cut them open. I have now made 2 of your 3 recipes and the third is in my cookbook. Please post more !!!!
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