Best Greek Roast Lemon Potatoes
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- These are my version of Greek Lemon or Roasted Potatoes. These are the best version I have tasted, so far. Nicely seasoned with a nice crispy top with a fondant soft bottom, these potatoes please everyone at your table.
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I just wanted to let you know I have been using your recipe for over a year and they are always a hit! I get many compliments on them and I never get tired of eating them! Also my husband always asks for these to be made :) Thank you for such a great recipe.
OH WOW!!! Thank you VERY much for the very kind words... !!! I am SO glad you liked the recipe... it is also one of my most requested from family and friends, too... :) Thank you for the comment.
So good, I made these potatoes yesterday and they are truly the best. I was kind of proud that I made something so yummy. Thank you for the wonderful recipe!
Hi Maplelynnie! Thank you SO much for the kinds words and I am VERY happy you agree with me that these are some of the best potatoes out there... (grin) I hope you try some of the other recipes posted to my mom's channel....
Thanks again... take care!!!
I’m sorry, but as a Greek, I would NEVER use lemon from a bottle. It doesn’t matter if the potatoes go in the oven, use fresh lemon juice. Chicken bouillon? That much water? Here’s how we’ve done it for generations in our restaurants in Crete: for at home use 3 lbs potatoes that you peel and quarter lengthwise and then boil for 5-6 minutes. You don’t want them done. Heat your oven in the meantime to 400F. In a big bowl, combine 3 minced garlic cloves, 3/4 cup Greek olive oil, 1/4 cup water, 1 Tbs dried Oregano, 1 tsp. Thyme, pepper, salt and the juice of 1 lemon. Take the pre- boiled potatoes out the water and into the bowl, mix carefully with the olive oil mix. Transfer the potatoes to a lined baking sheet and bake for 25 minutes. Turn them over and pierce to check for doneness. Broil for a moment for extra color and done! No MSG, just goodness! Kalí órexi! :)
Thanks for the comment and suggestions...but I am quite happy with the way these potatoes come out and they are the BEST I have tried so far. I don't like thyme, so wouldn't use it, and you cannot taste the difference between fresh and bottled lemon juice when it is roasted for any length of time, at least in my opinion, and I always have bottled lemon juice in the fridge whereas I do not always have fresh lemons on hand. I suggest you try the recipe before you criticize it. They were always in high demand at the restaurant I worked at... and everyone who I have made them for has loved them and my family specifically requests them for potlucks or family dinners. I also did say they are not traditional style...like mom used to make.. but SHE liked my potatoes better than the traditional, so there is that... hahaha... I suggest you try them, once, with fresh lemon, and see what you think. Thanks again and have a lovely day!! Yiassou!!
@@MomsGreekKitchen I like to read the cooks discussing and debating the best recipe👍
@@rrocketman I am glad you are enjoying the channel and the discussions... that is the only way we can share different perspectives and ideas. Thanks again...
We greeks use fresh lemon
@@demitriosstavrianos7064
Thank you for your comment Dimitraki…. But, since I am a Greek as well… we don’t ALL use fresh lemons…for ALL purposes. In this application, bottled lemon juice is totally acceptable. I doubt anyone could distinguish the bottled lemon juice over fresh lemon juice in a blind taste test. You are more than welcome to use fresh lemon juice in this recipe, but I will continue to use the bottled lemon juice.
Have a lovely day!! ;^)
This is the kind of truly authentic type of cooking channels I like! I hope you the best! (My potatoes are in the oven now! :) ).
Thank you very much Audrey!! I agree with you, authentic and traditional recipes are my absolute favourites. I hope you enjoyed the potatoes!!
Thank you again for the comment and for subscribing...it means a lot!! :)
Beautifully done!
Hi Janette... thank you very much for the kind words!!
I made these tonight and they are amazing! I will absolutely make them again!
Hi Dallas! I am so glad you enjoyed them!! Thanks for the comment!!
Making these tonight, and I can't wait!
That's awesome!! I hope you love them as much as we do! I'd love to hear what you think of them.
Thanks for the wonderful recipe! I made them on Saturday and everyone commented how great they were!
Hi Tracy!! I am SO glad you tried them and that they were a success... they truly are one of the best I have ever had... and I love sharing!!
I just made these tonight for dinner alongside a Greek chicken dish and WOW! SO flavorful and I loved how easy they were! Thank you for sharing! I’ll definitely be making these again.
Hi Sharion! Thank you SO much for the kind words. I am glad you enjoyed these. They really are a hit with my family and friends and I get requests to bring them to potlucks etc., all the time...
I hope you give this one a try, as well, since you like Greek style chicken and potatoes... a different version but very good too.
th-cam.com/video/Ed12pFQe1DI/w-d-xo.html
Thanks again and Kali Orexi! (bon appetit in Greek)
I cant wait to try this, Thank you for taking the time to share.
You are very welcome! I do hope you try them. They are awesome and so very easy, really. Please let me know how you liked them if you try them. And remember, the amount of lemon is up to you. I still like my potatoes to taste like potatoes but I know of folx who LOVE way more lemon in theirs... to each their own. (grin)
Thank you for the lovely comment! :)
@@MomsGreekKitchen lol and will let you know how they are , Note taken on the lemon
fantastic and easy recipe. previously i would par boil and then roast which is a big pain compared to this. anyone saying chicken broth doesn't belong probably hasn't tried it......thank you for the recipe.
Hi asd as!!
Thank you very much for the kind words.... yes, this is truly an easy recipe and very very tasty. And I agree, the chicken bouillon powder really adds something to the potatoes.
Thanks again...
I'll be trying these on the weekend. I was just wondering if you have a written version of the recipe. Thanks for sharing the recipe.
Hi Robert!! Thanks for the comment... and I am glad you are going to try them out...
This was one of my first videos and I did not include the recipe per se… the ingredients are listed at the beginning of the video - on-screen’ but I am including in the written form below… hope this helps!? Thanks again for the lovely comment!! I don’t have precise amounts of the ingredients, as this is more of a sprinkle enough on kind of thing. But I will try and guesstimate how much I use.
6-8 lg russet potatoes
½-1 tsp Seasoning salt
½ tsp Garlic powder
Black pepper, to taste
Oregano leaves, a good sprinkle… not too much as it will stain the potatoes
1 Tbsp Chicken soup stock base powder
Olive oil - until about ¼-1/2” of oil in the pan
Water - enough to come up to just under the top of the potatoes
Lemon juice - to taste - I would do about 1 Tbsp to start and adjust up or down the next time you make them. Each person likes more or less lemon in their potatoes. I like it mild, personally.
Good luck!! I’d love to hear back when you make them…
@@MomsGreekKitchen thanks so much for the prompt reply. I'm very impressed that you replied so quickly and will give you an update. Thanks again.
Just discovered you and LOVE this recipe! Bravo !!! 👍
Hi John... good name!! hehehe... thank you for the kind words. I do hope you try the recipe if you haven't already. These sure are a winner.. EVERYONE who has tried them loves them...and one of my most requested things to make for potlucks or family gatherings etc.
Thanks again, and do check out the other recipes...mom was an excellent cook... :)
Very delicious!👏🏻🙌😋
Hi Nancy.... glad you liked it!! :)
Easy. Said bravo
Hi Lisa. I hope you liked them!!
Looks so good, love potatoes
Hi Milica! Thank you for the comment. These are VERY good and I suggest you try them! :)
I just put them in the oven, having them with lamb chops. I love Greek Food!!!
Awesome!! hahaha... how did they come out?? Hope you liked them.
@@MomsGreekKitchen Awesome! My husband said they were the best potatoes he ever had. I agree! Well worth the carbs. ;)
@@vickiebarbee9669 I am so happy you liked them.... :) Thank you for reporting back and I hope you try some of the other recipes on the channel... Thank you again!!
@@MomsGreekKitchen Thanks for sharing! Want to try my hand at Spanakopita. I love it, but have only had it in restaurants.
@@vickiebarbee9669 again, the one mom made is the best I have ever had.... I may be biased, but my husband is spoiled...he NEVER orders it when we go out, and if it comes on the platter etc, he gives it to me as he doesn't want to be disappointed. The fennel may be hard to come by, but dill is a good substitute, but of course, not quite the same....but will still be better than any restaurant one, I bet. Good luck with it!!
i am SO excited
Awww!! That is SOOO sweet of you!!! Thank you and I hope you love the recipe!!!
I like that you used store cupboard products. so often people are but off by expensive or hard to find products, apart from the olive oil, the rest is fairly affordable and all long shelf life. Fresh everything is nice, but not always available or affordable
Thank you for the comment. Yes, this particular dish is rather inexpensive and can be made with pantry staples.. (grin) Hope you try it!!
Don't knock it until you try it. John I must admit I was sceptical but since you took the time to share your recipe with us, the least I could was to make it and follow to the T. Well the results are in, the bottle lemon works so well. I never thought you could replace freshly squeezed lemon juice, but you have shown us that it can be done. Wish my mum and yiayia were still here to try them. I am very, very impressed and will do them this way at Christmas. With love from Sydney Australia.🦘💕
Hi Anne!! Thank you SO much for the comment and for the vote of confidence. Yes, there is a place for bottled lemon juice in our fridges… it is NOT a replacement for fresh lemon juice in any raw preparation or as a finish over cooked food, but IN recipes, where it is cooked, it is perfectly fine. It works in the potato recipe, it works in syrups and jams etc. Would I drizzle it over freshly cooked seafood? NO!! hahaha That is what people don’t seem to get.
Thanks again and I am so touched that you will be putting these on your Christmas table. May the memory of your mom and yiayia be eternal.
Euxaristo para poli for the kind words/comment!!
@@MomsGreekKitchen thankyou John for such a wonderful reply. I have subscribed to your channel and really enjoy your recipes and your presentation. Your mum would be so proud of you and we appreciate you for showcasing Greek cuisine around the world. May your mum's memory be eternal 🙏
@@anneangel9562
That was so sweet!! Thank you... now I'm all misty eyed... :)
Yummmm! Going to make these tmrw!
These are REALLY good..... hope you like them as much as everyone who has tried them has... :)
Delicious 😋
Hi Didi... thank you for the kind words!! Euxaristo poli!! :)
Excellent!! Opa!!
Hi Janette... Glad you liked the video!! Enjoy!!
How about people try this recipe before being so judgmental? I'm definitely going to try it, and who doesn't like a shortcut as long as it tastes great! Is the recipe written down somewhere?
Hi Belinda! Thank you for the kind words. 😊 I sure hope you do try the recipe, I am sure your family will love them.
This was one of my first videos and I did not include the recipe per se… the ingredients are listed at the beginning of the video - on-screen’ but I am including in the written form below… hope this helps!? Thanks again for the lovely comment!! 😊 I don’t have precise amounts of the ingredients, as this is more of a sprinkle enough on kind of thing. But I will try and guesstimate how much I use.
6-8 lg russet potatoes
½-1 tsp Seasoning salt
½ tsp Garlic powder
Black pepper, to taste
Oregano leaves, a good sprinkle… not too much as it will stain the potatoes
1 Tbsp Chicken soup stock base powder
Olive oil - until about ¼-1/2” of oil in the pan
Water - enough to come up to just under the top of the potatoes
Lemon juice - to taste - I would do about 1 Tbsp to start and adjust up or down the next time you make them. Each person likes more or less lemon in their potatoes. I like it mild, personally.
Good luck!! I’d love to hear back when you make them…
I wonder if one could use just chicken stock instead of the water and pass on the chicken powder?......I will definitely try this...I am a lemon nut.
Hi Lee.... You could probably do that, I guess. I just always have the powder on hand and I do not always have a good rich flavourful chicken stock.... good luck and let me know how it comes out with the chicken stock...
Kali orexi!! :)
@@MomsGreekKitchen thx for responding so quickly....I am making this for Easter....I'll go with your way....
@@leelaural You are very welcome! I hope your family loves them as much as my family does. 🥀🌻💕
That’s what I’m going to do (sub chicken broth for the powdered bouillon)… not big on the processed powdered stuff, but these sound fantastic!
Looks so delicious!!! I’m definitely going to try this for Pascha tomorrow, but I only have better than bouillon chicken bouillon on hand. I hope it still turns out okay. :-)
Hi there.... that 'better than bouillon should be just fine I am guessing... you want to add enough so the saltiness and chicken flavour are present but not overpowering... the powdered stuff I use says 1 tsp per cup of broth... and I use about 2-3 tsp worth in an 9 x 13" pan...so use the equivalent.
Good luck!!! :)
@@MomsGreekKitchen thanks so much!
Is it so simple but delicious?
Hi BenAytekin!
Yes, the really are that easy and very delicious.... at least, that is what I've been told from everyone who has tried them. I hope you try them and let me know....
Thank you for the comment!! 😀
New sub here from Spokane Valley Wa
Kalosorisate! Welcome!! I hope you enjoy the videos/recipes... :)
What temperature do you cook them and how long
Hi Masou! Sorry... I cook them at 375F/160C for about an hour or until they are soft when pinched/squeeze one of them at the top and see if it is soft. You may need to add a little extra water if they are going dry so it doesn't burn.
Good luck!!
Does all the liquid evaporate ? What tepeture do i put oven to ?
Hi Sandra... did I not state a temperature? I am sorry... 375F is what I cook them at. As to the liquid level, depends on the potato, really; some drink it all up, so will leave a little behind. If you do want a little left as a sauce...you can add a little more water if the level drops too low near the end of cooking. It is a pretty forgiving recipe. Enjoy!! :)
Must of missed it but how hot was oven
Hi Laine...
Thanks for your comment... I 'thought' I mentioned it in the video but it is 375F.
Hope that helps and hope you like the recipe!
Kali Orexi!! :)
Use chicken stock not water. it's way better.
Thanks for the comment....maybe you didn't notice that I used chicken soup base... which I always have on hand. I do not always have chicken stock on hand. In something like this, you don't notice the difference and the use of the soup base is much easier.
Thanks again for the comment, but I'll continue to use the soup base.
We're are the Lamb Chops. Big One's and Little Lamb chops?
Hi Kathy.... thanks for the question.... we would make lamb-chops the same way we would do any other grilled meats.... so please refer to my video below: url attached.
th-cam.com/video/R56Fmu_L0hU/w-d-xo.html
Just don't overcook them as they are rather thin usually. You may wish to marinate them in their spices for a few hours or even overnight in the fridge..... ENJOY!! :)
big fan of greek lemon potatoes made its alot with fresh lemon, chicken stock oh no this is not what a greek restaurant would do make a chieese buffet style restaurant in a small town kinda thing
Hi Keith... thanks for your comment. Ironically, this recipe is FROM a Greek restaurant I used to work at... hahahaha... and it is from THEM that I got the 'secret ingredient' of the chicken stock powder, as I also mentioned in the video. My mom, who was an excellent Greek cook preferred these potatoes to her own version...so that might tell you something. Plus, everyone who has ever had these, has claimed they are the best they have had... I can only go by what comments I received, how many of these potatoes were ordered as 'extras' at the restaurant.
I would suggest you try the recipe... I am sure you would love them as well.
Thanks again... :)
What temperature? And how long ?
Is that missing from the video? 375F for at least an hour, or until soft when squeezed...
@@MomsGreekKitchen they turned out great 👍 I'm using the leftovers for breakfast burritos. Did your mom have an authentic Greek bread recipe (pita,etc)?
@@ahsookie1
I'm very glad you liked them :)
As to bread.. we grew up on homemade bread... which I will eventually make a video for, as well as Greek pan-fried bread called tiganopsoma, which I will also make a video for. She did not make pita unfortunately...
Thanks again for the comment!!
@@MomsGreekKitchen I can't wait 💕
LOOKS DELICIOUS BUT NEEDS
REAL LEMON JUICE!!! +
SOUR CREAM WHEN DONE. IT'S 1AM IN THE MORNING, NOW YOU
HAVE MADE ME HUNGRY!!!
TQ KINDLY FOR A DELICIOUS
RECIPE 😋😋😋
Hi Marian....thank you for the comment. In a recipe like this which is going to be baked in the over for over an hour, you would not note the difference between bottled lemon juice and fresh... trust me, I have had it both ways....
As to sour cream... that isn't very Greek... hahaha... and I am teaching my mom's recipes, and she never served sour cream in her life...hahahaha
Thank you for the comment and I apologize for making you hungry.. and thank you for the kind words.
Sweet dreams!!
😘
Do the potatoes get covered with foil in the oven?
Hi Ryan,
Thanks for the question. No, I have never covered these in foil. Doing so would prevent the nice crispy browned upper part of the potato and since they are cut in half, they get nice and soft in the time mentioned in the video. Good luck and let us know what you think, if you try them!! Kali orexi!! (bon appetit in greek)
I'm absolutely trying them this weekend and I will post when I do. Thanks for the information !
@@ryantourney2879 you are very welcome!! :) The hardest part is the lemon, in my opinion; too little, and they are still good, but not great... too much, but that is to each person's taste, and I think all you taste is the lemon... I would URGE caution on the first time, unless you absolutely love lemon...hehehe Once you have made them once, then you will have a much better idea for the next time when they should be perfect for YOUR taste.
Is there a shortage of nail clippers where you live?
hahahaha... nope... just the pinky... a Greek custom that I do in honour of my granddad... denotes a man who does not do physical labour... he was a scholar... I am one as well, as well as an office worker, so thus the elongated pinky nail(s)... similar to the ancient rulers of Mandarin China...
Thx for the comment....
What is seasoning salt?
Is it literally what you call it?
Hi Tashmit. Thanks for the question. Seasoning or Seasoned Salt is a salt/spice blend. If you cannot find it at your grocery store (it will be with the spices, if they carry it), regular salt can be used. If you are in North America, you should be able to find it an any grocery store I would think. Good luck!!
what's up with that long fingernail on the pinkey finger?
hahahaha, you noticed that did you??? It is a tribute to my maternal grandfather. It is an old Greek affectation indicating a man who did not do manual labour... as it is hard to keep them from breaking if one does manual labour. My granddad was very proud of his and I do it in remembrance... good eye... hehehe...
Why do you have such a long nail on your little finger?
hahahaha... you caught that, did you? It is an homage to my maternal grandfather. It was (maybe still is) the custom for men who did not do physical labour to grow the pinky nail on one or both hands to demonstrate that they did not need to do physical labour... at least, that is what I am told... I just do it because he did and its a way to remember him....
Thanks for asking!! :)
Too many unhealthy ingredients
And what would you call
unhealthy' ingredients? The only one that could 'possibly' be called that would be the soup mix... you can skip it and use real chicken stock, but you are only adding 1-2 tsp of it... and we don't eat these every day... so I disagree with you on this one. Sorry.
Hey jane, maybe you could be more specific instead of attempting to be a keyboard critic, eh?