Ellinikos Lemoni Patatas
I tried this once at a Greek friends house and found this recipe was not in this website and I think everyone should try it!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 garlic cloves minced
- 3lbs potatoes peeled
- 1/2 cup fresh squeezed lemon juice
- 1/3 cup olive oil
- 1teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 2 cups lamb stock
- Carbohydrate 0.3306 g
- Cholesterol 0 mg
- Fat 0.755 g
- Fiber 0.0209999990463257 g
- Protein 0.0636 g
- Saturated Fat 0.10445 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.185 mg
- Sugar 0.309600000953674 g
- Trans Fat 0.02182 g
- Calories 8 calories
Directions: 1. Peel potatoes and cut them in half (from medium size potatoes, quarter if large). 2. Let them stand in water while preparing sauce. 3. Combine all other ingredients in a gallon size"zipper" bag, and shake to combine. 4. Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours. 5. Preheat oven to 400 degrees. 6. Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval. 7. Roast for 1hr 10min, turning occasionally. 8. There should be plenty of sauce left over after roasting. 9. You can put these under the broiler for 5 minutes to crisp them up if you prefer.
