Greek Lemon infused Potatoes
Greek Lemon infused Potatoes

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, greek lemon infused potatoes. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Greek Lemon infused Potatoes is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Greek Lemon infused Potatoes is something which I have loved my whole life. They’re fine and they look wonderful.

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.

To get started with this recipe, we have to first prepare a few components. You can have greek lemon infused potatoes using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Greek Lemon infused Potatoes:
  1. Prepare 4 medium to large potatoes
  2. Take 2 vegetable stock cubes
  3. Make ready 2 tbsp dried oregano
  4. Make ready 1 tbsp paprika
  5. Get 2 tsp fennel seeds
  6. Get 1 lemon
  7. Make ready 2 sprigs rosemary
  8. Take 1 tsp Greek olive oil
  9. Prepare Salt

Greek Lemon Potatoes is one of those dishes that I always order in Greek restaurants. For the dreamiest roasted potatoes — with creamy insides and very crispy outsides — follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. Traditional Greek recipes for chicken and potatoes call for roasting a whole bird. I love lemon potatoes from my neighborhood Greek restaurant and this recipe is just about as close as you can get to theirs!

Steps to make Greek Lemon infused Potatoes:
  1. 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.
  2. 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.
  3. Remove from the oven, sprinkle with sea salt and oregano and serve with buttered tender stem broccoli.
  4. Another tip, strain the vegetable stock and use it for a tasty risotto.

I definitely will be making this again!!! 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. If you love lemon then you will LOVE these lemon potatoes!

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