Greek Potatoes RecipeThis 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. Ingredients: 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.
Oven Roasted Greek Potatoes Recipe
A Greek potatoes recipe with a bit of extra flavor provided by Italian dressing and white wine.
Greek Potato BakeThis Greek potatoes recipe can be made in the oven or baked on the grill.Ingredients: 6 medium-sized potatoes, peeled and quartered Small bunch of fresh thyme 2 garlic cloves, crushed 4 small, ripe tomatoes Salt and fresh ground black pepper to taste 1/4 cup olive oil 1/4 cup white wine Directions: 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.
Greek Potato Salad RecipeAll the best flavors of a Greek potatoes recipe is found in this Greek Potato Salad:4 medium potatoes, peeled and cut into 1/2-inch chunks 8 ounces green beans, stem ends trimmed, cut into 1-inch lengths 3/4 cup buttermilk 2 tablespoons extra virgin olive oil 1/2 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1 large cucumber, peeled, halved lengthwise, seeded and thinly sliced 1 cup cherry tomatoes, halved 1 medium red onion, halved and thinly sliced 1/4 cup snipped fresh dill 4 ounces feta cheese, crumbled 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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