1/4 Photos of Greek Style Potatoes With Kalamata Olives
2 hrs 30 mins
This is a easy Greek-style potato dish that goes great along side any main meal, of course you may adjust all seasonings to taste. In Greece this is served with crusty white bread to dip into the juice! Plan ahead the potatoes need to chill for a few hours before cooking.
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Units: US | Metric
- 3 lbs lb potatoes, cut in half
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice
- 2 tablespoosn fresh minced garlic (or to taste)
- 2 teaspoons dried oregano
- 1/4 teaspoon salt (I use seasoned salt)
- 1/2 teaspoon fresh ground black pepper
- 1 (14 ounce) can chicken broth, undiluited
- 1/3 cup kalamata olive, pitted (or to taste)
- chopped fresh parsley (optional and to taste)
- 1In a large bowl combine the oil with lemon juice, garlic, oregano, salt, black pepper and broth until well combined.
- 2Place the potatoes in a large ziploc bag, then pour the oil mixture over; seal bag and refrigerate for 2-3 hours so the potatoes will absorb all the flavors.
- 3Set oven to 400 degrees F.
- 4Place the potatoes in a buttered casserole dish, then sprinkle with kalamata olives.
- 5Cook turning occasionally until golden brown and tender, about 30-35 minutes (seaon with more salt and pepper to taste).
- 6Sprinkle with chopped fresh parsley if desired.
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Nutritional Facts for Greek Style Potatoes With Kalamata Olives
Serving Size: 1 (359 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 582.0
- Calories from Fat 264
- Total Fat 29.3 g
- Saturated Fat 4.1 g
- Cholesterol 0.0 mg
- Sodium 580.6 mg
- Total Carbohydrate 72.4 g
- Dietary Fiber 8.8 g
- Sugars 3.8 g
- Protein 11.1 g