Greek Style Potatoes

Greek Style Potatoes

404

"Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken with a little salsa and feta on top."
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Ingredients

2 h 20 m servings 418 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
  3. Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

404
  1. 538 Ratings

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Most helpful positive review

After reading previous reviews I came up with a recipe that worked perfectly for me. I agreed with the lady that said there was no way she was going to cook potatoes for 2.5 hours! I have re...

Most helpful critical review

Okay, I know I am in the minority, but we didn't like these. The had an odd taste that just didn't seem to match. I suspect it was the lemon. I will not make them again.

After reading previous reviews I came up with a recipe that worked perfectly for me. I agreed with the lady that said there was no way she was going to cook potatoes for 2.5 hours! I have re...

The first time I made this recipe I followed the directions as stated.However, I used golden potatoes. The 2nd time I used the juice of one lemon, 3 bouillions. I was out of thyme so I used a ts...

I didn't follow this recipe completely...so I am rating it on the changes that I made: added oregano and sea salt (to taste), used fresh rosemary chopped very fine (about 1/2 teaspoon), and sub...

Great potatoes; however, I made changes based on other reviews. I only used half of the oil, half of the water, double the fresh lemon juice, used 3 cubes of vegetable bouillon, and used 4 garl...

WOW, all I can say is these are far better than any greek restaurant's lemon roasted potatoes. I cut back the water by half and two hours was perfect, and I tossed them three times during the c...

Okay, I know I am in the minority, but we didn't like these. The had an odd taste that just didn't seem to match. I suspect it was the lemon. I will not make them again.

These are some mighty fine tastin' taters. I halved the recipe and used barely a Tbs olive oil, reduced the water by a 1/4C and subbed veggie bouillon cubes for the chicken-flavored. Only mino...

Mmmm I love these potatoes! My boyfriend and I were always ordering out from a greek restaurant because we loved their potatoes so much. Now I finally found this recipes which is almost identica...

I loved this. I tweaked the recipe a little bit - adding three vegetarian boullion cubes instead of two chicken ones, and I used some vegetarian stock in place of some of the water (which I had...