Print

Greek-Style Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Greek-Style Potatoes are tender, oven-braised potatoes infused with olive oil, fresh lemon juice, garlic, and aromatic herbs, baked slowly in a flavorful broth until soft inside with beautifully golden edges.

Ingredients

6 medium potatoes, peeled and quartered

1 ½ cups water

⅓ cup olive oil

¼ cup fresh lemon juice

2 cloves garlic, finely chopped

2 cubes chicken bouillon

1 teaspoon dried thyme

1 teaspoon dried rosemary

Ground black pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Arrange the peeled and quartered potatoes evenly in the bottom of a medium baking dish.
  3. In a small bowl, combine the water, olive oil, lemon juice, chopped garlic, chicken bouillon cubes, dried thyme, dried rosemary, and ground black pepper. Stir until well blended.
  4. Pour the mixture evenly over the potatoes, ensuring they are well coated.
  5. Cover the baking dish with foil and bake for 1½ to 2 hours, turning the potatoes occasionally, until tender and infused with flavor.
  6. Uncover during the last 15–20 minutes of baking for slightly crispier edges.
  7. Serve warm.

Notes

  • For a vegetarian version, substitute vegetable bouillon for chicken bouillon.
  • Add dried oregano for a more traditional Mediterranean flavor.
  • Include cherry tomatoes during the last 30 minutes for added sweetness.
  • Top with crumbled feta and fresh parsley before serving for extra flavor.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://recipesbyjanet.com/greek-style-potatoes/