Greek Seasoned Baked Potatoes Recipes

GREEK POTATOES (OVEN-ROASTED AND DELICIOUS!)

Steps:

• Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
• Put all the ingredients into a baking pan large enough to hold them.
• Season generously with sea salt and black pepper.
• Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
• The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
• Bake for 40 minutes.
• When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
• Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
• This will take about another 40 minutes.
• Do not be afraid of overcooking the potatoes- they will be delicious.
• Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

BEST ROASTED GREEK POTATOES

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, mix together spices. Set aside.
• Place potato wedges in a large lightly-oiled baking dish (I used this one) and sprinkle with the spice mix. Toss potatoes together briefly to evenly distribute spices.
• In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
• Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
• Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
• If needed, to add more color, you may place the dish under the broiler for 3 minutes or so, watching carefully.
• Remove from oven. Garnish with fresh parsley before serving. Enjoy!

SLOW COOKER GREEK LEMON POTATOES

Steps:

• Clean and scrub potatoes under running water until clean and dirt free. Slice 2 and half lemons in thick round slices, remove seeds, and set aside. Also, zest 1 remaining lemon to yield 1 tsp lemon zest. Cut this lemon in half to use the juice.
• In a 4-6 quart slow cooker, add olive oil and use a brush to coat all sides so that potatoes does not stick while cooking. Arrange half of lemon slices at the bottom, add potatoes and remaining lemon slices. Drizzle juice of one lemon. Sprinkle dried oregano, reserved lemon zest, fresh thyme sprigs, salt, black pepper, and garlic powder on top. Cover and cook on slow for 6 hours or on high for 2.5 hours or until potatoes are knife tender.
• Just before serving, fish out thyme sprigs and discard. Add in butter and chopped parsley, then mix everything together. Transfer lemon slices in a separate bowl. Transfer potatoes on a large platter and serve!

GREEK LEMON POTATOES

Steps:

• Preheat oven to 200°C/390°F (180°Cfan).
• Cut potatoes: Peel potatoes and cut large ones into thick wedges - about 3cm / 1.2" thick - and medium ones into 3 (see photo in post).
• Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
• Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
• To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.
• Roast 35 minutes: Transfer potatoes to oven and roast for 35 - 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
• Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 - 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)
• Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO

Steps:

• Preheat oven to 400°F.
• Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
• Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
• Sprinkle with the fresh oregano and serve at once.
• Variation:
• Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

GREEK CHICKEN AND POTATOES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
• Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
• Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
• Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
• Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
• Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
• Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!

GREEK SEASONED BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Scrub potato, then use a sharp knife to pierce the skin several times all over.
• Place the potato on a piece of foil and spray one side with PAM.
• Sprinkle half of the seasoned salt and half of the Greek seasoning on the potato.
• Flip the potato over and repeat steps with the rest of the seasonings.
• Wrap potato securely in the foil and place in the hot oven. They tend to leak so you might want to place them on a piece of foil to help with clean up.
• Bake for approximately 1 hour. Time will vary based on the size of the potato. I check mine by using a pot holder to gently squeeze the potato. It should feel soft and slightly mushy.
• Note: Sometimes my husband also likes for me to substitute the Greek seasoning for Tony Chachere's Cajun seasoning on his.

GOLDEN GREEK LEMON POTATOES

Steps:

• In a small skillet, heat oil and butter over medium heat. Add onion; cook and stir 1-2 minutes or until softened. Reduce heat to medium-low; cook until deep golden brown, 12-15 minutes, stirring occasionally., Meanwhile, place potatoes and water in a large microwave-safe dish. Microwave, covered, on high until tender, 6-8 minutes., Add chives, Greek seasoning, lemon zest, garlic, pepper and salt to onion mixture; cook and stir 1 minute longer. Drain potatoes; add onion mixture. Flatten potatoes with a fork, tossing them to coat with onion mixture. Add lemon juice and parsley; toss to combine.

GREEK LEMON ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F. Cut the potatoes in half and set in a 9X13 inch baking dish.
• Drizzle the olive oil over the top. Then add the lemon zest, minced garlic, oregano, salt and pepper. Toss the potatoes to coat in seasoning.
• Pour the lemon juice and vegetable broth in the side of the pan, being careful not to "washed" the seasoning off the potatoes. Roast for 30 minutes in the oven.
• Flip the potatoes and place back in the oven for 25-30 minutes, until the potatoes are tender and the skin is starting to crisp.
• Toss the potatoes in the glaze and serve. (Sprinkle with fresh parsley if desired.)

GREEK STYLE POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
• 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.

ROASTED GREEK LEMON POTATOES

Steps:

• Preheat your oven to 425ºF (use the convection function if your oven has one). Cut your potatoes into wedges.
• Toss potatoes in a roasting pan with olive oil, garlic, 2 teaspoons salt, pepper, oregano, and mustard (if you are using).
• Mix the lemon juice with broth/water, and carefully pour into the pan around/between the potatoes, being careful not to wash the other seasoning off the potatoes.
• Roast potatoes for 30 minutes. Then give them a shake/toss, and roast 15-20 minutes more.
• Remove from oven. Garnish with parsley (optional), additional oregano, and lemon to taste.

GREEK-STYLE LEMON ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. 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.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.