Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, greek lemon infused potatoes. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Greek Lemon Potatoes are cooked in garlic-lemon-oregano broth so they suck up all that flavour before being roasted to golden perfection. Recipe v Video v Dozer v. Greek lemon potatoes is the carby side dish of dreams.
Greek Lemon infused Potatoes is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Greek Lemon infused Potatoes is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have greek lemon infused potatoes using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Greek Lemon infused Potatoes:
- Take 4 medium to large potatoes
- Prepare 2 vegetable stock cubes
- Prepare 2 tbsp dried oregano
- Take 1 tbsp paprika
- Take 2 tsp fennel seeds
- Take 1 lemon
- Make ready 2 sprigs rosemary
- Prepare 1 tsp Greek olive oil
- Take Salt
This Greek Lemon Potatoes recipe is as authentic as it gets. For this recipe, I used the best Idaho® Potatoes roasted in a very flavorful liquid Greek Lemon Potatoes - Perfect Side Dish for Easter (or any Holidays). Greek Lemon Potatoes is one of those dishes that I always order in Greek restaurants. Traditional Greek recipes for chicken and potatoes call for roasting a whole bird.
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.
Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using. Crispy on the outside, fluffy on the inside with yummy lemon-y flavor. All the secrets to roast the perfect Greek So how to make the perfect traditional Greek lemon potatoes? Greek Lemon Potatoes have a tangy flavor with a hint of garlic.
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