Recipe by koko
"A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!"
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potatoes, peeled and cut into thick wedges
ground black pepper
The fresh lemon juice really shines in this recipe. Followed the instructions to the letter, and I wouldn't change a thing. Thanks, koko, for a new potato dish.
Made these two nights in a row, grilling them both times; the first with oregano and I overcooked and over browned them. Watch carefully, as the broth evaporates quickly. Also, I found I wasn't particularly fond of either the lemon or the oregano. Tonight I tried them again, this time with fresh dill and I kept a closer eye. Much better, although I still found them too tangy from the lemon juice. If I was to try them a third time I'd either cut way back on the lemon or eliminate it completely.
I love Greek potatoes just a sprinkle of feta to finish it
Very good! I also added some fresh, finely grated garlic and some rosemary and thyme. Marinated for a couple hours before roasting.
These potatoes are a hit at our house! I only used about a pound of potatoes, so I had to cut the recipe back (for only two of us). I followed the recipe exactly and wouldn't change a thing! Yummy stuff! Thanks, koko!
I love lemon potatoes from my neighborhood Greek restaurant and this recipe is just about as close as you can get to theirs! I definitely will be making this again!!! (The only thing I did different was use vegetable stock instead of chicken because I'm a vegetarian. Otherwise, I made the recipe exactly as it says.)
Ridiculously good. Used fresh oregano (triple the amount from dry). Everyone raved.
Just as good as in my favorite greek restaurant!
* Percent Daily Values are based on a 2,000 calorie diet.
Greek-Style Lemon Roasted Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 112
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