Greekpotatoskins Recipes
GREEK STYLE POTATOES
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.
Provided by Cathie
Categories Side Dish Potato Side Dish Recipes
Time 2h20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 58.6 g, Cholesterol 0.3 mg, Fat 18.5 g, Fiber 7.4 g, Protein 7 g, SaturatedFat 2.6 g, Sodium 598.9 mg, Sugar 2.9 g
GREEK-STYLE LEMON ROASTED POTATOES
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!
Provided by koko
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 39.9 g, Fat 12.2 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 789.1 mg, Sugar 1.8 g
GREEK POTATO SKINS
You can do most of this recipe ahead, have your skins ready and baked the first 5 minute baking and have your cheese mixture ready and in the fridge. Continue on to the last steps just before serving. These go over well with sports fans, however I think you'll want to make more than 32!
Provided by Bergy
Categories Potato
Time 1h30m
Yield 32 skins
Number Of Ingredients 7
Steps:
- Heat oven 400f, prick the potatoes and bake 1 hour or until done.
- Cool potatoes slightly, cut in half, lengthwise and scoop out the pulp leaving a 1/4" shell (reserve pulp for another use) Cut skins in half lengthwise again and then cut in half crosswise (you'll have 32 pieces) Brush skins generously with with oil.
- Bake 5 minutes.
- Combine the remaining ingredients and top the skins with the cheese mixture.
- Drizzle with a little oil and broil for 2-3 minutes until cheese is bubbly.
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- Place one rack in the center of your oven and another rack in the top half of the oven (roughly 4-5 inches below your broiler). Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with aluminum foil. Combine the the chopped cucumber and tomatoes together, season lightly with salt and pepper, and set aside.
- Place the potatoes in a medium mixing bowl. Toss the potatoes with one tablespoon of extra olive oil and sprinkle with kosher sea salt and pepper. Distribute the potatoes evenly in rows on the sheet pan – so they are not touching one another. Bake at 400 degrees (center-rack) for 25 to 30 minutes, or until a wooden skewer can easily be pierced through them without meeting resistance.
- Place on a cooling rack until the potatoes are cool enough to handle. Increase the oven temperature to 425 degrees Fahrenheit. Slice the potatoes in half lengthwise. Hold each potato half in the palm of one hand and using your other hand, carefully (red potatoes have more delicate skin than russet potatoes) scoop out the potato flesh with a small melon ball scoop or spoon leaving about 1/8 of an inch of potato in the skin. Set aside the scooped potato into the mixing bowl from earlier – use for mashed potatoes or other cooking applications.
- Set a rack in the foil-lined sheet pan. Brush the potatoes with olive oil, inside and out, and sprinkle lighting with salt. Distribute the skins, skin-side up, on the rack and bake at 425 degrees Fahrenheit for 8 to 12 minutes, flipping the potatos halfway through.
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