Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, greek lemon infused potatoes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Greek lemon potatoes is the carby side dish of dreams. Potatoes cooked in lemon and garlic infused stock until soft on the inside and crispy on the outside. How to make Greek lemon potatoes.
Greek Lemon infused Potatoes is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Greek Lemon infused Potatoes is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook greek lemon infused potatoes using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Greek Lemon infused Potatoes:
- Get 4 medium to large potatoes
- Take 2 vegetable stock cubes
- Take 2 tbsp dried oregano
- Make ready 1 tbsp paprika
- Take 2 tsp fennel seeds
- Get 1 lemon
- Take 2 sprigs rosemary
- Take 1 tsp Greek olive oil
- Take Salt
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. The idea behind Greek Lemon Potatoes is that they are braised in a lemon-garlic flavoured broth so they suck up all that flavour, then you continue roasting them until the liquid evaporates, leaving behind just the oil to roast the potatoes until golden. These authentic slow roasted Greek lemon potatoes are packed with delicious fresh zesty flavors of lemon, garlic, and oregano.
Instructions to make Greek Lemon infused Potatoes:
- Make up just over a litre of vegetable stock in a deep baking tray or casserole dish, cut your potatoes into wedges and add them along with the oregano, paprika, fennel seeds and the juice of one lemon to your stock.
- Cover with foil and braise in a pre-heated oven at 180c for 45 mins. Remove from the oven and transfer the wedges from the stock onto a baking tray. Spoon a little of the stock over the wedges and drizzle with olive oil. Bake uncovered for 20 minutes.
- Remove from the oven, sprinkle with sea salt and oregano and serve with buttered tender stem broccoli.
- Another tip, strain the vegetable stock and use it for a tasty risotto.
They are so easy to make and are the perfect side dish for so many meals. An authentic greek recipe - the potatoes are cooked in broth, extra virgin olive oil, lemon juice, garlic, and oregano.. I do agree that there was a bit much oil/butter but I thought it aided in the crisping process. I used garlic infused olive oil the zest and juice of one fresh lemon and red potatoes (not peeled just washed and cubed). They turned out nice and sour.
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