logo
Food Advertising by

Hey hey hey! Happy first day of classes for many of you (insert sad emoji). Ugh, Christmas break is so nice and too good to be true. All I did was relax, make yummy food and spend time with friends/family. Now it’s back to reality and time to tackle another semester of classes. Ok, so you’re here to talk about Greek-Style Lemon Potatoes so please, let’s. This recipe is a modified version of my wonderful yiayia’s (grandma). She makes the most divine lemon Greek potatoes in the whole world but they take a looooong time to cook. I sped up the process quite a bit since most of us don’t have 2 hours to cook dinner. Also, I’ve come to realize they are two types of people in this world: people that are Greek and people that love Greek food. No matter which category you fall under, Greek-Style Lemon Potatoes will make your heart sing, keep your stomach happy, and leave you feeling sad after they’re all gone- looks like you’ll just have to make more!

img_8190

img_8189

img_8197

Honestly, good luck when it comes to practicing moderation and self-control because I can’t make Greek-Style Lemon Potatoes without finishing the entire amount within one day. 

img_8191

img_8189

img_8192

Greek-Style Lemon Potatoes
A traditional Greek side dish of roasted potatoes paired with a fresh and delicious lemon sauce
Write a review
Print
Ingredients
  1. 1.5 lbs of organic Crimson Goldfinger Fingerling Potatoes (I buy them at Fresh Market)
  2. 3 Medium Organic Idaho Potatoes
  3. 1/2 cup extra virgin olive oil
  4. 1/4 cup fresh lemon juice
  5. 1/4 tsp garlic powder
  6. Sea salt/pepper to taste
  7. Fresh chopped dill if wanted
Instructions
  1. Cut the potatoes into bite sized pieces.
  2. Pre heat oven to 400 degrees.
  3. Put the potatoes in a baking pan and combine them with the olive oil, lemon juice, and spices and toss them to coat.
  4. Cover the baking pan with aluminum foil.
  5. Bake the potatoes at 400 degrees covered for 30 minutes.
  6. Pull out potatoes and give them a stir.
  7. Bake uncovered for another 30 minutes at 400 degrees.
  8. Let potatoes slightly cool down and then add fresh chopped dill if wanted.
  9. Enjoy!
Notes
  1. Serves 4-5 as a side dish!
UpBeet and Kaleing It http://upbeetandkaleingit.com/