Subject: lemon potatoes (Greek)
From: heaton[at]unf.edu (Cherrill P. Heaton)
Date: 12 Aug 1996 19:02:41 GMT
At a Greek restaurant, I got some lemon-flavored potatoes. They were
peeled and had been cooked in the oven, I think. If this is a standard
Greek dish, I would appreciate a recipe. thanks.
From: richard[at]cmc.ca (Richard Wieler)
Date: Wed, 14 Aug 1996 19:31:31 GMT
Well time to start de-lurking more often...
Off the top of my head, mix the following
1 cup olive oil
.25 - .5 cup lemon (depends on how much you like)
oregeno, basil, thyme, salt, pepper to taste
6 medium potatoes
Cut up potatoes and put in a baking dish, mix oil, lemon, herbs and
spices and pour over potatoes. Bake at 325 for 30 minutes turning
potatoes 2 or 3 times. Bake at 450 for another 10 minutes or till
Date: Sat, 17 Aug 1996 00:25:03 GMT
This is absolutely scrummy.
From "Quick 'n' Easy Greek"
1 kg (2 1/4 lb) potatoes
2 tbs olive oil
grated rind and juice of 1 lemon
4 tbsp water
6 cloves garlic, peeled
4 bay leaves
2 rosemary sprigs, plus extra to garnish
1 tsp chopped fresh thyme
1/2 tsp dried oregano
1 pinch sugar
salt and pepper
2 tbsp chopped fresh flat leaved parsley
1 Preheat the oven to 200C/400F/Gas 6. Cut the potatoes into bite
size chunks and put them in a large ovenproof dish.
2. Add the olive oil, lemon rind and juice, water, garlic, bay
leaves, rosemary, theym, oregano, sugar, salt and pepper. Stir well.
3. Bake potatoes for 1-1 1/4 hrs, or until they are cooked through
and crispy. Stir every now and then during cooking to coat with the
herby oil. Finally sprinkle with the chopped parsley, garnish with
rosemary sprigs and serve.
Note: You can also use small new potatoes, thus no need to peel them.
From: ghasting[at]halcyon.com (Greg Hastings)
Date: Sun, 18 Aug 1996 14:18:47 GMT
* Exported from MasterCook *
Roasted Greek Potatoes
Recipe By : Healthy Cooking for Two (Frances Price)
Serving Size : 3 Preparation Time :0:15
Categories : Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Small red new potatoes -- scrubbed
1/4 cup Lemon juice
2 teaspoons olive oil
1 small clove garlic -- peeled and minced
1 teaspoon dried oregano -- crushed
1/4 teaspoon salt
Freshly gound black pepper to taste
1/2 cup water
Cut the potatoes into halves, or quarters if larger.
Combine the lemon juice, olive oil, garlic and oregano in a small jar.
Shake to blend.
Line an 8x8 inch pan with aluminum foil. Put the potatoes into the
pan and pour the lemon mixture over. Sprinkle with salt and pepper,
stirring to coat. Pour in the water.
Roast in a preheated 400-degree oven 45 minutes to 1 hour. Turn the
potatoes occasionally. The finished potatoes should be tender and
browned and will have absorbed the liquid.
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