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.
- 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)
- In a large bowl combine the oil with lemon juice, garlic, oregano, salt, black pepper and broth until well combined.
- Place 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.
- Set oven to 400 degrees F.
- Place the potatoes in a buttered casserole dish, then sprinkle with kalamata olives.
- Cook turning occasionally until golden brown and tender, about 30-35 minutes (seaon with more salt and pepper to taste).
- Sprinkle with chopped fresh parsley if desired.
We just came back from the trip to Greece and Islands and I was craving some Greek food. Unfortunately this recipe did not deliver. I followed directions exactly. Baked potatoes in the marinade for 45 minutes ( I cut them on quarters) but they came out too acidic and lacked flavor. I think one needs to decrease amount of lemon juice and oil . On the good side they looked spectacular ,too bad I didn't think of taking a picture.
I used russet potatoes, which tend to be large, so I cut them at least into quarters. They marinated in the bag most of the day. When I put them in the casserole dish, I DID cover the bottom with the marinade. I timed them for 45 minutes, and they were still hard. Added 10 minutes 2 times, most were done, and the casserole was dry. They tasted good -- but I have done another recipe which was better. It would be helpful to note size of potato pieces, and whether or not to bake with marinade. I have leftovers which I will nuke with some of the marinade. Thanks for posting, Kitten
Holy YUMMAGE! What a pleasant surprise these were! I mean, it looked good when I first laid eyes on it, but then I saw your name by it, Kitten, and knew I had to try it. So happy I did. Both my husband and I loved the tangy addition of (chopped) kalamata olives, which, because I had to cook my yukon gold potatoes a tiny bit longer, took on a lovely crispness. They were so good, we were almost reduced to fisticuffs! (Not really, but I wanted to use the word "fisticuffs". *lol!*) In any event, we were most certainly protective of our kalamatas! These were really tasty and perfectly suited to my husband's lower cholesterol requirements. BAH, I say, to the calories! Thanks, Kitten, for potatoes that pegged the "Yum-Meter"! (Yum-O-Meter?) ;)