I would like an recipe for Greek Style Lemon Potato's... Thanks...?

1 tablespoon vegetable oil

1 tablespoon butter

4 medium potatoes, Yukon Gold, each potato cut lengthwise into 8 wedges

4 garlic cloves, minced

1 tablespoon olive oil

2 tablespoons lemon juice

1 tablespoon lemon zest

2 tablespoons fresh oregano leaves

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons fresh parsley leaves, minced

Cut each potato lengthwise into 8 wedges. You should have 32 potato pieces. (like joe joes).

Heat vegetable oil and butter in heavy-bottomed 12 inch nonstick skillet over medium-high heat until butter melts and foaming subsides, swirling pan occasionally.

Add potatoes in single layer; cook until golden brown (pan should sizzle but not smoke), about 6 minutes.

Using tongs, turn potatoes so second cut sides are down; Combine garlic, olive oil, lemon juice, zest and oregano in a small bowl, pour over potatoes and stir well.

Cook on second side, about 5 minutes longer. Stirring once more, add ground black pepper and reduce heat to medium-low, cover tightly, and cook until potatoes are tender when pierced with tip of paring knife, about 5 minutes.

Sprinkle with parsley, stir gently to distribute; serve immediately. (optional - add 3 oz crumbled feta and 8 Kalamata olives (sliced thin) and add in with the parsley.

GREEK POTATOES

6 med. potatoes, cubed

1/2 c. fresh lemon juice (about 2 1/2 lemons)

1/3 c. vegetable oil

1 tbsp. olive oil

2 tsp. salt

1/2 tsp. black pepper

1 1/2 tsp. dried oregano

2 garlic cloves, pressed

3 c. hot water

Chopped fresh parsley

Toss together the potatoes, lemon juice, oils, spices and garlic in a deep flat pan about 8 x 12 inches. Add the water. Bake uncovered for about 45 to 60 minutes at 475 degrees. Stir every 20 minutes adding more water if necessary to prevent sticking.

Be very careful not to burn the potatoes during the last 20 minutes. During the final 20 minutes allow the water to evaporate until only the oil is left.

1 kg potatoes

2 Tbsp olive oil

1 lemon - juice and grated zest

4 Tbsp water

6 clove garlic - peeled

4 bay leaves

2 rosemary sprigs

1 tsp fresh thyme - chopped

1/2 tsp dried oregano

1 pinch sugar

salt and pepper

2 Tbsp parsley - chopped

Preheat the oven to 200C/400F/Gas 6. Cut the potatoes into bite

sized chunks and put them in a large ovenproof dish. Add the olive

oil, lemon rind and juice, water, garlic, bay leaves, rosemary,

thyme, oregano, sugar, salt and pepper. Stir well. Bake the potatoes

for 1-1 1/4 hours or until they are cooked through and crispy.

Stir every now and then during cooking to coat with the herby oil.

Finally sprinkle with the chopped parsley.

In Greece we follow mainly the first recipe (we NEVER use butter for the oven-baked potatoes), with the difference that we cut the potatoes in the way described in the 2nd recipe, i.e. wedges rather than cubes.

If you use olive oil only it'll taste much better. You can omit the garlic. Try dry rosemary and/or oregano instead of parsley.

Try recepie from #2 ans. I tried both and second turned our good.I used olive oil

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