Best Greek Lemon Potatoes Supergolden Bakes

By hostersectioning On Sep 20, 2024 Last updated

Best Greek Lemon Potatoes Supergolden Bakes Instructions. preheat your oven to 200c (400f) or 180c (350f) fan setting. peel the potatoes (or not, up to you!) and cut them into chunky wedges. drizzle a shallow cast cast iron casserole with plenty of olive oil. add the potatoes and season with plenty of salt and pepper. These greek lemon potatoes are slow cooked until they are soft with irresistibly crispy edges. once you try these lemony roast potatoes you will want to serve them with everything! this video originally appeared on best greek lemon potatoes .

Greek Lemon Potatoes Recipe Dinner Then Dessert Carefully remove the casserole from the oven. uncover the dish and squeeze the lemon juice from the wedges (remove any pips!). give everything a good turn. continue to cook for a further 30 45 minutes or until the potatoes are fork tender. These greek lemon potatoes are slow cooked until they are soft with irresistibly crispy edges. once you try these lemony roast potatoes you will want to serv. Preheat your oven to 400°f (200°c). make the lemon garlic broth. in a large bowl, combine the olive oil, lemon juice, garlic, chicken broth, dried oregano, salt, and pepper. add the cut potatoes and toss to coat evenly. cook the potatoes. transfer the potatoes to a large baking dish or roasting pan in a single layer. Instructions. preheat the oven to 400 ̊f. in a 9×13" casserole dish, add olive oil, lemon juice, chicken stock, garlic, oregano, and salt and stir to combine. add sliced potatoes and toss to coat in the pan sauce, then spread them evenly in the pan (the potatoes won’t be fully submerged and that’s ok).

Greek Lemon Garlic Potatoes Recipe Video A Spicy Perspective Preheat your oven to 400°f (200°c). make the lemon garlic broth. in a large bowl, combine the olive oil, lemon juice, garlic, chicken broth, dried oregano, salt, and pepper. add the cut potatoes and toss to coat evenly. cook the potatoes. transfer the potatoes to a large baking dish or roasting pan in a single layer. Instructions. preheat the oven to 400 ̊f. in a 9×13" casserole dish, add olive oil, lemon juice, chicken stock, garlic, oregano, and salt and stir to combine. add sliced potatoes and toss to coat in the pan sauce, then spread them evenly in the pan (the potatoes won’t be fully submerged and that’s ok). Pour everything into the baking dish and spread into an even layer. pour 1 2 cup water over the potatoes. cover the baking dish tightly with aluminum foil. bake until the potatoes are fork tender, about 1 hour. uncover and bake until the liquid is evaporated and the potatoes begin to brown, 15 to 20 minutes more. Roast 35 minutes: transfer potatoes to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges. heat pan juices: return pan #1 with the garlic juices to the oven for the last 5 – 10 minutes or so to reduce down and make the garlic golden. (optional, note 4).

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