Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Greek Lemon Potatoes

BevBev Muirhead
Rate this
Save this recipe 1

Ingredients

  • 1/3 cup fresh lemon juice
  • 1 tbsp. crumbled oregano
  • 1 tbsp. chopped fresh parsley
  • 4 cloves garlic fine chop
  • 1/2 tsp. salt
  • 1/2 tsp pepper
  • 3/4 cup olive oil
  • 3/4 cup Yukon Gold Potatoes
  • (in chunks)
Save a shopping List

directions

  • 1

    Grease a large baking sheet. Whisk first 6 ingredients. Gradually whisk in olive oil. Reserve 1/4 cup to toss with cooked potatoes. Add remaining with raw potatoes.

  • 2

    Place in single layer in prepared pan.

  • 3

    Bake uncovered @ 425 degrees F.(Stir twice) for 1 1/4 hour.

  • 4

    Transfer to serving dish and toss with 1/4 cup vinaigrette.

  • 5

    Serve HOT

  • 6

    Serves 8


Recipe Notes

Add a note


Recommended Recipes


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

This recipe appears in these collections

See more collections

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.