Recipe by aprilcdavenport
"My mother made a version of these when I was growing up. Just the smell alone of these garlicky lemon potatoes is comforting."
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potatoes, peeled and cubed
fresh lemon juice
1 1/2 teaspoons
ground black pepper
chopped fresh parsley
Did not make exactly as directed: subbed chicken stock for water. Why not add a little more flavour, unless going vegetarian? subbed olive oil for vegetable oil. increased oregano slightly. Let's just say that I eyeballed my measurements :). Amazing recipe: and I've passed it on to my friends. Tangy, fresh flavour. Kept me coming back for more! This is a keeper. Thank you for submitting this. ***edited to add: If you use a stock that isn't homemade, don't use the amount of salt noted in the recipe; it will be overly salty.
These smelled heavenly while they cooked. And they're super easy to make. Unfortunately, they were FAR too lemony for my family. I'll try these again, but only use half the lemon juice.
This dish is so flavorful! And the garlic and lemon compliment each other perfectly without over powering one another. I did use only olive oil instead of vegetable oil & olive oil but other than that I didn't change a thing. I stirred every 30 minutes and added a half cup of additional water twice in the first hour. The potatoes browned perfectly. This one is a keeper, thanks for sharing it.
What a quick, simple and wonderful recipe. No leftovers that night. I kept the skins on poataoes for that extra texture.
Very tasty with these modifcations, triple the garlic, double the oregano and black pepper, use chicken stock in place of water and omit salt (as the chicken stock removes the need for it).
These potatoes are awesome! They are better than ones served in a Greek restaurant. The only thing I substituted was extra virgin olive oil for the vegetable oil. I also didn't have any fresh parsley, so I just added a little dried parsley. You have to try this recipe. Thanks for submitting.
Thanks for a fabulous recipe. Made nearly as directed except didn't peel the red potatoes, must have cut smaller chunks of potatoes as mine were done in much less time, tripled the garlic, and used all olive oil. Everyone had seconds--even my "picky" niece who then took leftover potatoes for lunch the next day. Believe me there is no more resounding endorsement than that. The picture looked like it had feta sprinkled on top, but the recipe did not include. I'll try that next time as I think that would be really good. I will also use even more garlic next time. And next time will be both soon and often.
These were very yummy!! We don't often eat potatoes, and I liked the sound of these as I love lemon! I scaled the recipe back, using red potatoes and at least double the garlic called for. I upped my herbs somewhat as well and used all olive oil instead of both olive and vegetable. I really liked how the recipe used the hot water while they baked, have never done potatoes like that before. Unfortunately, I was out of fresh parsley, they would have been even better with it. Served these along with Red Wine Flavoured Beef (also from AR) and a salad. - great!
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Garlic-Lemon Potatoes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 66
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