These Greek potatoes are moist, lemony, and simple to make for a delicious potato side dish. This recipe is the closest I can get to the real thing. It's best to adjust the flavorings to your taste as you bake it — I sometimes add a little more lemon juice.
Ingredients
- 6 potatoes , peeled and quartered
- 1.5 cups water
- 0.33 cups olive oil
- 0.25 cups fresh lemon juice
- 2 cloves garlic , finely chopped
- 2 cubess chicken bouillon
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ground black pepper to taste
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Arrange potatoes evenly in the bottom of a medium baking dish.
-
3
Mix water, olive oil, lemon juice, garlic, bouillon cubes, thyme, rosemary, and pepper together in a small bowl. Pour mixture over potatoes.
-
4
Cover and bake in the preheated oven, turning occasionally, until potatoes are tender yet firm, 1 ½ to 2 hours.
Nutrition Facts
Per serving
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