Print: Greek-Style Potatoes

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.

Prep

14 min

Cook

41 min

Servings

Difficulty

Medium

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 per serving

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