GREEK LEMON CHICKEN WITH POTATOES RECIPES

Name: Greek Lemon Potatoes
Total time: 1 h
Yield: 6 servings
Cuisine: greek
Ingredients: 1/2 cup chicken broth or water; 1/2 cup olive oil; 1/2 cup freshly squeezed lemon juice (from 3 to 4 large lemons); 1 tablespoon kosher salt; 3 pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise; 1 tablespoon dried oregano (optional); Flaky salt and black pepper, for serving

GREEK LEMON POTATOES RECIPE - NYT COOKING

Greek Lemon Potatoes Recipe - NYT Cooking image

For the dreamiest roasted potatoes — with creamy insides and very crispy outsides — follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. The potatoes soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven’s high heat. You can follow the same method for russet potatoes, though the final result will be less moist.

Provided by Ali Slagle

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup chicken broth or water
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (from 3 to 4 large lemons)
1 tablespoon kosher salt
3 pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise
1 tablespoon dried oregano (optional)
Flaky salt and black pepper, for serving

Steps:

Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you’d like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.

GREEK LEMON POTATOES (AUTHENTIC RECIPE WITH IDAHO ...

Greek Lemon Potatoes (Authentic Recipe with Idaho ... image

This Greek Lemon Potatoes recipe uses the best russet Idaho® Potatoes that are roasted in a very flavorful liquid made from chicken broth, extra virgin olive oil, fresh lemon juice, garlic and dry oregano. This is a perfect side dish for the Easter holiday or even a quiet night of Greek food at home.

Provided by Edyta

Categories Side Dish

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 8

Ingredients

6-7 Russet Idaho® Potatoes (medium size, peeled, cut lengthwise in halves or quarters)
1 1/2 cups Chicken Broth (see Recipe Tip below)
1/2 cup Extra Virgin Olive Oil
1/3 cup Lemon Juice (freshly squeezed)
3 cloves Garlic (minced)
1 tablespoon Dry Oregano
1 tablespoon Semolina
Salt to taste

Steps:

Preheat your oven to 400°F.
Peel and cut your Idaho® Potatoes into halves or quarters. Place them into the "9X13" baking dish.
Combine Chicken Broth, Olive Oil, Lemon Juice, Garlic, and Oregano (now would be the time to check for the saltiness of your liquid). Keep in mind, this is the liquid in which the potatoes will cook and they'll soak in all these flavors, so it needs to be well seasoned. If you taste it and it is too bland, then add more salt.
Add Semolina to the liquid, mix it well and then pour it over the potatoes. Cover the potatoes with the foil and roast for 40 minutes.
Remove from the oven, take off the foil, mix the potatoes and put them back into the oven, uncovered for 20-30 minutes, until most of the liquid has evaporated and the edges are slightly crispy.
Remove potatoes from the oven, and let them cool off slightly before serving. You may garnish some parsley and some fresh lemon slices for an extra touch. Serve them on your Easter table and I swear they'll have no competition!

Nutrition Facts : Calories 372 kcal, CarbohydrateContent 48 g, ProteinContent 6 g, FatContent 18 g, SaturatedFatContent 2 g, SodiumContent 228 mg, FiberContent 3 g, SugarContent 1 g, ServingSize 1 serving

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