Easy Greek Potatoes Yachni Recipes

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.

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.

Steps:

• Chop the onion finely and sauté in the olive oil.
• Cut the potatoes into slices, add them and the lemon juice to the onions and sauté for a few minutes.
• Add half of the water and all the rest of the ingredients and simmer until the potatoes are done (adding the rest of the water if necessary) and until the sauce has reduced.
• *Note* I notice that it depends on the brand of canned tomatoes, but if I use certain brands there is a lot of "juice" and so I omit the water from the recipe because otherwise the sauce becomes too thin.
• Another *note* the original recipe calls for 1 1/12 cups of olive oil, but I cut it down to just half a cup to make things healthier.
• Also, cooking time varies with variety of potato and size of your slices, I've given an estimate.
• Enjoy!

Steps:

• Preheat oven to 350.
• Cut potatoes into chunks- no need to peel.
• Toss with remaining ingredients.
• Bake for 30-40 minutes turning occasionally until crisp and golden.

Steps:

• Heat oil in pan, add onions and garlic.
• Cook covered over low heat, stirring occasionally until onions are very soft.
• Add tomatoes to pan, simmer covered about 10 minutes or until soft.
• Add potatoes, puree, water, okra and beans.
• Simmer covered for 15 minutes.
• Add cauliflower.
• Simmer covered until potatoes and cauliflower are tender.
• Stir in parsley, sugar and salt and pepper to taste.
• Stir until heated through.

Steps:

• Preheat oven to 325 degrees F.
• Whisk lemon juice, olive oil, water, and oregano in a small bowl to blend.
• Toss potatoes with vinaigrette in a small roasting pan.
• Season potatoes with salt and pepper.
• Cover pan with foil and roast potatoes until tender and golden brown, turning occasionally, about 45 minutes.
• Using metal spatula, loosen potatoes from baking sheet to prevent sticking.
• Serve.

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.

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.