1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (203g) Recipe makes 6 servings The following items or measurements are not included below: 2 rosemary sprigs
Calories 177
Calories from Fat 42		(24%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 12mg		0%
Potassium 749mg		21%
Total Carbohydrate 32.2g		10%
	Dietary Fiber 4.7g	18%
	Sugars 1.3g
Protein 3.8g		7%
detailed view... how is this calculated?

Menus using this recipe:

greek menu

Anme

Greek Lemon Potatoes

Recipe #451 | 1¾ hours | 30 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Barbara Heller
Aug 23, 1999

SERVES 6 (change servings and units)

Ingredients

1 kg potato
2 tablespoons olive oil
1 lemon, juice and grated zest
4 tablespoons water
6 cloves garlic, peeled
4 bay leaves
2 rosemary sprigs
1 teaspoon fresh thyme, chopped
1/2 teaspoon dried oregano
1 pinch sugar
salt & pepper
2 tablespoons parsley, chopped

Directions

1
Preheat the oven to 200C/400F/Gas 6.
2
Cut the potatoes into bite sized chunks and put them in a large ovenproof dish.
3
Add the olive oil, lemon rind and juice, water, garlic, bay leaves, rosemary, thyme, oregano, sugar, salt and pepper.
4
Stir well.
5
Bake the potatoes for 1-1 1/4 hours or until they are cooked through and crispy.
6
Stir every now and then during cooking to coat with the herby oil.
7
Finally sprinkle with the chopped parsley.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #738763

On Jul 24, 2009

I love Greek anything so I knew this was going to be a winner for me! I plan to make these often at the families request, as they loved them too!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: bethyjp

On Mar 4, 2009

This is a great receipe, tastes fantastic. The only suggestion I might make (in order to make them more authentically Greek) is to parboil for ten to fifteen minutes first and then cover them with foil when cooking so that they don't get crispy. Aside from that, this receipe is perfect, thank you for posting it !

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Debbie Elezi

On Mar 2, 2001

I love these potaotoes! We always called them Grecian Patatoes. at any rate for a little extra effort these spuds are worh it! P.S. The Greek Lemon chicken is great also.

7 people found this review helpful

Was this review helpful to you? YES | NO

From: Tebo

On Oct 5, 2001

Really very good but I might have goofed. I cut the potatoes into 8 pieces and this might have been too small as they cooked in half the time. Also the coating mixture burned on the botton of the dish. Maybe oven was too hot. Will adjust next time. But a great recipe.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 15 reviews