Paros Island Patates Riganates Potatoes W Fresh Oregano Recipes

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO

Roasted Potatoes with Garlic, Lemon, and Oregano image

For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.

Provided by Aglaia Kremezi

Categories Garlic Potato Side Roast Easter Lemon Spring Oregano Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh 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.

FRIED POTATOES WITH OREGANO AND PARMESAN

Fried Potatoes with Oregano and Parmesan image

Categories Potato Side Fry Vegetarian Kid-Friendly Quick & Easy Graduation Parmesan Potluck Oregano Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup extra-virgin olive oil
1 1/2 lb Yukon Gold potatoes (about 5), peeled and halved lengthwise, then cut crosswise into 1/4-inch-thick slices
1 large onion, halved lengthwise, then sliced lengthwise (1/4 inch thick)
3/4 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons finely grated Parmigiano-Reggiano

Steps:

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add potatoes, onion, oregano, salt, and pepper and reduce heat to moderate. Cook, covered, stirring and turning potatoes over occasionally, until almost tender, about 10 minutes. Remove lid and cook, stirring and turning potatoes over 3 or 4 times, until browned and crusty, 8 to 10 minutes more. Add salt and pepper to taste, then transfer to a shallow bowl and sprinkle with cheese.

PATATES FOURNO RIGANATES (BAKED POTATOES WITH OREGANO)

Patates Fourno Riganates (Baked Potatoes With Oregano) image

Make and share this Patates Fourno Riganates (Baked Potatoes With Oregano) recipe from Food.com.

Provided by CJAY8248

Categories Potato

Time 45m

Yield 4 potatoes, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

4 large potatoes
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon salt

Steps:

Scrub potatoes under cool running water.
Place in a large, heavy saucepan with enough water to cover potatoes completely.
Boil potatoes over medium heat 20-25 minutes, or until potatoes are fairly soft but not mushy.
Drain in strainer, cool to room temperature, then peel.
Preheat oven to 350*.
Cut potatoes into slices about 1/4 inch thick and place them in a 1 quart baking dish.
Pour olive oil over potatoes. Add lemon juice, oregano, and salt.
Stir very gently to keep potato slices from breaking.
Bake uncovered for 20 minutes.

Nutrition Facts : Calories 375.2, Fat 10.5, SaturatedFat 1.5, Sodium 313.1, Carbohydrate 65, Fiber 8.2, Sugar 3, Protein 7.5

PAROS ISLAND PATATES RIGANATES (POTATOES W/ FRESH OREGANO)

Paros Island Patates Riganates (Potatoes W/ Fresh Oregano) image

These fresh oregano roasted potatoes are irresistible so make sure you have plenty for seconds! This dish is phenomenal on Paros, a Greek Island, where the local potatoes have an exceptional taste. If using small potatoes, there is no need to peel them, but be sure to halve them, so they can absorb more sauce. Adapted from The Foods of the Greek Islands by Aglaia Kremezi.

Provided by NcMysteryShopper

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs baking potatoes, peeled, cut into 1-1/2-inch cubes
1/2 cup olive oil
5 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
fresh ground black pepper
1/2 cup chicken stock or 1/2 cup vegetable stock
1/3 cup fresh lemon juice
2 -3 tablespoons chopped fresh oregano

Steps:

Preheat the oven to 400 degrees F.
Place the potatoes in a single layer in a 13X9 dish and pour the oil over them. Add garlic, dried oregano, salt & pepper to taste. Toss to coat with oil.
Bake potatoes for 15 minutes.
Add stock, toss and bake for 10 minutes more.
Add lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through.
Preheat broiler and broil potatoes for a couple minutes, until golden.
Sprinkle with fresh oregano. Serve immediately.

ROASTED POTATOES WITH OREGANO AND LEMON

Roasted Potatoes with Oregano and Lemon image

Roasting fingerling potatoes with fresh oregano creates an easy and flavorful side dish. A squeeze of lemon juice before serving lends Mediterranean brightness.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 5

Ingredients

2 pounds fingerling potatoes or other small potatoes
4 sprigs oregano
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoon fresh lemon juice

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through. Transfer to a serving bowl and toss with lemon juice.

Nutrition Facts : Calories 127 g, Fat 2 g, Fiber 3 g, Protein 4 g

LEMONY GREEK POTATOES WITH OREGANO AND GARLIC (PAREVE)

Lemony Greek Potatoes With Oregano and Garlic (Pareve) image

Make our lemony Greek potatoes with oregano and garlic, baked with lemon, garlic, and oregano until they're tender inside and crisp outside.

Provided by Miri Rotkovitz

Categories Dinner Lunch Side Dish

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 1/2 to 2 pounds Yukon gold potatoes (trimmed and cut into chunks)
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
3 large cloves garlic (peeled, trimmed, and finely chopped)
1/3 cup extra virgin olive oil
1/4 cup water
1 tablespoon dried oregano
1/4 teaspoon sea or kosher salt
Freshly ground black pepper to taste

Steps:

Preheat the oven to 400 F.
Transfer to a serving dish and enjoy!

Nutrition Facts : Calories 252 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 71 mg, Sugar 2 g, Fat 12 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

OREGANO CUBED POTATOES

Oregano Cubed Potatoes image

This tastes just like the roasted potatoes served at the neighborhood Greek restaurant.

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

2 medium uncooked potatoes, peeled and cubed
2 tablespoons lemon juice
5-1/2 teaspoons olive oil
1 garlic clove, minced
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a bowl, combine all of the ingredients. Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 425° for 45-50 minutes or until tender, stirring twice.

Nutrition Facts :

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