Monday, August 8, 2011

Greek Potatoes


I believe it was Sue who first discovered this recipe. I can’t even remember how long ago....it has been a family favourite for what seems like forever. I think she was looking to copy the delectable Greek potatoes we get from Dina’s Restaurant, a local favourite in Lillooet. These are a little different than Dina’s but are close enough to call them a success.
The really great thing about this dish is that you can make it up ahead of time and then just pop it in the oven when you need dinner. The really, REALLY great thing is how delicious they are.


 Greek Potatoes

 Ingredients
1/3 cup olive oil
1 1/2 cups water
4 cloves of garlic, minced
1/4 cup freshly squeezed lemon juice
1/2 Tbsp dried oregano
2 pkgs of chicken bouillon
6 or 7 potatoes, peeled and quartered

Directions
Preheat oven to 350.
Whisk together first 6 ingredients.
Place quartered potatoes in large casserole dish, pour mixture over them.
Cook, covered, at 350 until tender. (About 1 hour)
To crisp up outside of potatoes – uncover and place under broiler for the last 5 minutes of cooking time. Watch carefully so they don’t burn!

I think Sue does hers a little differently than I do. I believe she cooks them for ½ hour, covered – then finishes cooking them uncovered. That way some of the liquid evaporates off and they get a little bit crispy that way.

I have yet to tackle any other Greek style cooking. I don’t know why.... I love Mediterranean food. That should be my next goal – an entire Greek meal complete with Greek dessert. Oooooh...maybe baklava! Okay...I have some planning to do!

Be sure to stop by Carole's Chatter for tons of great links.


14 comments:

  1. This was one of my fav breakfasts!! At the office!
    thanks Joey!

    ReplyDelete
  2. My comment was meant for the Potatoes Tart!! Not that I didn't like the Greek Potatoes they rock!

    ReplyDelete
  3. I think potatoes in general rock....carbs are my downfall :)

    ReplyDelete
  4. These sound soooo good! I just found your blog, and am a new follower!

    ReplyDelete
    Replies
    1. Thanks for following us, Patsy! Hope you give these potatoes a try - they are very tasty!! :)

      Delete
  5. I made these last night to go with the pork belly I made....DELISH!

    ReplyDelete
  6. These are just like my friend George taught me to make for his restaurant! If you haven't already made that entire Greek Dinner...get going! OPA,

    ReplyDelete
  7. Will these turn out okay using veggie bouillon? I'm looking at all your recipes and wondering if I used veggie broth and such, they would turn out alright. Like the French Onion soup for example and this one of course.

    ReplyDelete
    Replies
    1. You can definitely substitute veggie broth for chicken or beef broth BUT it will change the taste of the recipe. In the case of the French Onion Soup - it gets most of it's flavor profile from the beef broth so, while it would work with veggie broth, it would taste completely different. Not necessarily "bad", just different. :)

      Delete
  8. What do you mean by 2 packages of chicken bouillion? Does this mean 2 little bouillion cubes?

    ReplyDelete
    Replies
    1. We use 2, 4.5 g packets but I'm pretty sure the equivalent would be 2 cubes. :)

      Delete
  9. I haven't seen chicken bouillon sold in 4.5 g packets, but will look for them?

    ReplyDelete
  10. Anyone made these in the instant pot yet?

    ReplyDelete