Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, greek lemon infused potatoes. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Greek Lemon infused Potatoes is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Greek Lemon infused Potatoes is something that I have loved my entire life.
Greek lemon potatoes is the carby side dish of dreams. Potatoes cooked in lemon and garlic infused stock until soft on the inside and crispy on the outside. How to make Greek lemon potatoes.
To begin with this 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:
- Make ready 4 medium to large potatoes
- Make ready 2 vegetable stock cubes
- Take 2 tbsp dried oregano
- Prepare 1 tbsp paprika
- Take 2 tsp fennel seeds
- Make ready 1 lemon
- Take 2 sprigs rosemary
- Take 1 tsp Greek olive oil
- Take Salt
Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat. The idea behind Greek Lemon Potatoes is that they are braised in a lemon-garlic flavoured broth so they suck up all that flavour, then you continue roasting them until the liquid evaporates, leaving behind just the oil to roast the potatoes until golden. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt.
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. Is it the lemony tang, the crisp edges, the slathering of extra virgin olive oil or the ton of Greek oregano that makes these Greek lemon potatoes irresistib. I do agree that there was a bit much oil/butter but I thought it aided in the crisping process. I used garlic infused olive oil the zest and juice of one fresh lemon and red potatoes (not peeled just washed and cubed).
So that’s going to wrap it up with this exceptional food greek lemon infused potatoes recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
