Greek Style Potatoes With Kalamata Olives
photo by Sandi From CA
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 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)
directions
- 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.
- Delicious!
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Reviews
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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.
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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
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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?) ;)
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