1/1 Photo of Greek-Style Potatoes With Lemon and Thyme
1 hr 25 mins
1 hr 10 mins
There's something about potatoes mixed with lemon juice and fresh herbs that says "perfection." This particular combination is adapted from Sally Schneider's "A New Way to Cook" and was a good accompaniment to Baked Eggplant with Feta Cheese.
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- 2 lbs potatoes, new, peeled and quartered length-wise if large
- 3/4 cup water
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup shallot, finely chopped (3 medium)
- 1 tablespoon thyme leaves, fresh, chopped
- 3/4 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 2 teaspoons extra virgin olive oil
- 1 bay leaf
- black pepper, freshly ground, to taste
- 1Preheat oven to 375°.
- 2Place potatoes in a casserole large enough to hold them in 1 layer.
- 3In a measuring cup, combine the water, lemon juice, shallots, thyme, salt & 1 T oil.
- 4Pour over the potatoes and nestle the bay leaf in the middle.
- 5Roast, stirring occasionally, until the liquid is absorbed, about 1 hour.
- 6Toss with the remaining 2 tsp oil and return to oven.
- 7Bake 10 min longer, until glazed and golden.
- 8Remove, discard bay leaf and season to taste with black pepper.
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Nutritional Facts for Greek-Style Potatoes With Lemon and Thyme
Serving Size: 1 (304 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 235.7
- Calories from Fat 53
- Total Fat 5.8 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 343.5 mg
- Total Carbohydrate 42.5 g
- Dietary Fiber 5.1 g
- Sugars 2.1 g
- Protein 4.9 g