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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Greek Lemon Potatoes-Lemoni Patatas

  Greek Lemon Potatoes are

so delicious!

Let's Dish

Greek Lemon Potatoes (2)

Greek Lemon Potatoes (3)

Greek Lemon Potatoes

Traditionally named Lemoni Patatas, are oven-roasted lemon garlic and oregano flavored potatoes are to die for! They are easy to make and are always the first to be eaten, whenever I take them to a party. The lemon juice marinade gives such intense flavor, and the cooking method really caramelizes the outside of the potatoes. As you’ll see, I’m using disposable pans because they are easier to transport and drop off to my friends. These are my Greek Lemon Potatoes-Lemoni Patatas.

The ingredients are few. All this recipe requires are, Yukon gold potatoes, garlic. fresh lemon juice, chicken broth, olive oil, and Kosher salt and black pepper.

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Greek Lemon Potatoes (2)

Greek Lemon Potatoes

Greek Lemon Potatoes

 

 

Prep Time 20 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour 10 minutes
Total Time 1 hour 30 minutes
Yields: 6 servings
13 x 9 casserole dish (square or oval)
three  9 x 9 or 8 x 8 disposable pans for transport

Ingredients:
3 pounds Yukon gold potatoes peeled, cut into wedges
1 cup of fresh lemon juice
3/4 cup olive oil
4 garlic cloves, minced
1 heaping tablespoon dried Greek oregano (substitute dried oregano)
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons freshly cracked black pepper
1 quart of chicken stock, unsalted

Directions:
Peel the potatoes and cut them in half. Next, cut the halves into quarters to make large wedges. If the potatoes are fairly small, leave them in half. Let them stand in water while preparing the marinate.

In a large bowl or zip lock bag, combine all the other ingredients. Transfer the potatoes to the bowl, cover with plastic wrap, ( or zip lock bag) and let them marinate for 2 hours.

Preheat oven to 400-degrees F.
Evenly transfer the potatoes and marinade into the 3 disposable pans. Roast for 1 hour 10 minutes turning occasionally.

Note:  There should be plenty of marinade (sauce) leftover in the casserole dish/ disposable pans after roasting.

Note:  As a personal preference if you like the outsides of the potatoes to become crunchy and slightly blistered. Once the cooking time is complete, turn the oven to the broiler setting. Leave the oven door slightly ajar and broil for 5 minutes.

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Greek Pasta Salad With A Sun-dried Tomato Vinaigrette

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Ina Garten was the inspiration for this salad. She did an episode on making pasta three different ways. This Greek pasta salad caught my eye. I wanted to make it with a couple of changes. What’s really cool about this recipe is, in the time it takes to cook the pasta, you can have all the veggies chopped and the salad dressing made. This is my Greek Pasta Salad With A Sun-dried Tomato Vinaigrette.

Hot House Cucumber

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Flat Leaf Italian Parsley

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Kalamata Olives (2)

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E.V.O.O.

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Greek Pasta Salad With A Sundried Tomato Vinaigrette

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Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Total Time: 22 minutes
Yields: 6 servings
Equipment: 6-quart saucepot, colander, large mixing bowl, large serving bowl, mini food processor

Ingredients:
2 hothouse or English cucumbers, diced into 1-inch chunks
1/2 a red onion, thinly sliced into half-moons then quartered
2 pints of grape tomatoes, halved
1/4 cup of Kalamata olives, pitted and chopped
10 ounces of good Greek Feta, diced into 1-inch cubes
1 pound of fusilli pasta, cooked, rinsed until cold and drained
2 tablespoons of fresh mint leaves, chopped
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper

Ingredients For Sun-dried Tomato Dressing:
2 tablespoon of drained capers
2 garlic cloves
8 sun-dried tomatoes, drained (packed in oil)
1 tablespoon of Agave nectar
1 lemon, juiced
1/4 cup red wine vinegar
1/2 cup of *E.V.O.O.
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 fresh sprig of mint for garnish

Directions For Dressing:
Add the sun drained sun-dried tomatoes, capers, and garlic into a food processor. Pulse until they are finely minced. Next, add in the red wine vinegar, lemon juice, Kosher salt, black pepper, and Agave nectar. Pulse the ingredients to combine. Transfer to a small mixing bowl. Slowly drizzle in the *E.V.O.O whisking until the dressing comes together.

Directions:
In a large bowl, place all the diced vegetables. To the vegetables, add in the well-drained, cooked pasta. Pour in half of the sun-dried tomato vinaigrette and stir through. This gives the hot pasta a chance to absorb those flavors. Finely, add in the cubed Feta, freshly chopped herbs, and remaining dressing. Gently toss the diced Feta (so to keeps its integrity) and herbs through until all the ingredients are well combined.

Serve the salad at room temperature or chill in the frig and serve cold. Garnish with a sprig of mint. This is my Greek Pasta Salad With A Sun-dried Tomato Vinaigrette.

*E.V.O.O. is the acronym for extra virgin olive oil.

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