This lemony Greek potatoes recipe is one of several tasty Greek potato recipes on this page. Scroll down to find all of them including a Greek potato salad recipe.
If you like the flavors in these potato recipes from Greece, you will be interested in these other wonderful Greek recipes.
Place diced potatoes in a pot of cold water that covers the potatoes. Bring to a boil; reduce heat and simmer for about 15 minutes or until tender. Drain, and place in a serving bowl or dish. Add onions and toss.
Make dressing: In a small bowl, combine olive oil, lemon juice, garlic, salt, and pepper. Pour dressing over potatoes and toss gently. Garnish with parsley. Serve warm or chilled.
A Greek potatoes recipe with a bit of extra flavor provided by Italian dressing and white wine.
In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture.
Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.
This Greek potatoes recipe can be made in the oven or baked on the grill.
Preheat oven to 350 degrees C.
Place potatoes, thyme, garlic and tomatoes in a roasting pan. Season with salt and freshly ground pepper.
Mix olive oil and white wine; pour over potatoes.
Cover the roasting pan with aluminum foil and seal the edges.
Bake for 30 minutes until the tomatoes are soft and the potatoes are tender.
All the best flavors of a Greek potatoes recipe is found in this Greek Potato Salad:
Simmer potatoes in a large pot of boiling salted water for about 12 - 15 minutes or until crisp-tender. Add green beans and cook 2 minutes longer. Drain.
In a large bowl, combine the buttermilk, olive oil, lemon zest, lemon juice, and salt. Add potatoes and green beans and toss gently to coat.
Add cucumber, tomatoes, red onion and dill; tossing gently. Cool to room temperature. Serve at room temperature or cover and refrigerate before serving.
To serve: Divide onto 4 serving plates; garnish with the feta cheese.
Makes 4 large or 8 small servings.
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Fun With Potatoes - Mr. Potato Head
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