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Easy Greek Potatoes

Easy Greek Potatoes

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    Cuisine:

    This is my favorite potato recipe ever!

    • 90 minutes
    • Serves 6
    • Medium

    Directions

    Share

    Looking for Authentic Greek Potatoes, then look no further because you just found it here with my “Easy Greek Potatoes”! 

    greek potatoes

    Greek Potatoes are absolutely delicious on their own or served as a side dish to any greek meal. 

    Made with olive oil, garlic, chicken stock, and lemon juice.

    Then they are spice with oregano and rosemary these potatoes, it can’t get any better than this.

    OPA! 

    These Greek Potatoes go with just about any meal and are super delicious on their own as well.

    However my favorite thing to serve with them is Greek Chicken!

    You can go ahead and make it a whole meal by also serving a Greek salad alongside too!

    greek potatoes

    Serve with my homemade TZATZIKI sauce and you will be in Greek food heaven. 

    This sauce is so so so good together!

    Dill & Mint TZATZIKI

    LOOKING FOR A RECIPE THAT WOULD GO WELL WITH THESE POTATOES?

    Slow Roast Lamb Shoulder Recipe

    Baked Lemon Chicken Breasts

     

    I am so thrilled you are reading my recipe. 

    Will you give this recipe a go? You can rate this recipe by posting a review below, I would love to hear from you. Thank you very much for reading and until next time see ya in the kitchen. 

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    16807018_262723247503972_5829634184408974436_n-2-500x340 Dill & Mint TZATZIKI

     

    greek potatoes

    Greek Potatoes

    Yield: 6

    Enjoy as is or serve alongside another Greek dish!

    Ingredients

    • 3 lbs Yukon Gold Potatoes
    • 3 cups Chicken Broth, Salted
    • 1/3 cup Olive oil
    • 2 Lemon

    SPICES

    • 1 tsp Fresh Rosemary
    • 1 tsp Dry Oregano
    • 1 tsp White Pepper

    Instructions

    1. Start by cleaning off your potatoes and slice them into fours.
    2. Seasoning with salt and pepper, cayenne pepper, rosemary and oregano and olive oil.
    3. Drizzle 3 tbsp of olive oil over top and then pour in one cup of chicken stock "make sure not to pour over the potatoes" and bake in the oven at 425 f for 45 minutes, till tender.
    4. After 30 minutes flip over your potatoes and bake for the reaming 15 minutes.
    5. Once cooked, toss and spoon your stock over the potatoes and then place under the broiler for about 5 minutes till lightly browned. Enjoy!
    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 333Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 2mgSodium: 485mgCarbohydrates: 52gFiber: 6gSugar: 4gProtein: 7g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Jacqueline

    Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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    32 Comments Hide Comments

    In addition to the lemons, I am also confused as to what type of pan/dish to cook them in. I am concerned that if they are on a sheet pan (as with most roast potatoes) the broth will simply evaporate. But in a casserole, they will not cook as evenly.

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