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    You are in: Home / Recipes / Greek Style Potatoes With Kalamata Olives Recipe
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    Greek Style Potatoes With Kalamata Olives

    Greek Style Potatoes With Kalamata Olives. Photo by Sandi (From CA)

    1/4 Photos of Greek Style Potatoes With Kalamata Olives

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs

    30 mins

    Kittencalskitchen's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl combine the oil with lemon juice, garlic, oregano, salt, black pepper and broth until well combined.
    2. 2
      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.
    3. 3
      Set oven to 400 degrees F.
    4. 4
      Place the potatoes in a buttered casserole dish, then sprinkle with kalamata olives.
    5. 5
      Cook turning occasionally until golden brown and tender, about 30-35 minutes (seaon with more salt and pepper to taste).
    6. 6
      Sprinkle with chopped fresh parsley if desired.
    7. 7
      Delicious!

    Ratings & Reviews:

    • on September 15, 2011

      35

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2008

      45

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2008

      55

      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?) ;)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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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
    45%
    Total Fat 29.3 g
    45%
    Saturated Fat 4.1 g
    20%
    Cholesterol 0.0 mg
    0%
    Sodium 580.6 mg
    24%
    Total Carbohydrate 72.4 g
    24%
    Dietary Fiber 8.8 g
    35%
    Sugars 3.8 g
    15%
    Protein 11.1 g
    22%

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