Thursday, December 28, 2006

The Quiet Country Kitchen... Greek Style Potatoes

At a dear friend's request, I am posting the recipe for the Greek Style Potatoes we ate the year we studied Greece. This recipe originally came from, my favorite online recipe resource.
In the summer of 2004, I planted Greek Oregano in my vigorously established herb garden. The oregano thrived and I dried and froze many lovely sprigs to use in my Christmas menu. Though this potato recipe does not call for oregano, I am fairly certain I used some in addition to the dried thyme and rosemary.
The original recipe, at the site can be found here: Without further ado:

Greek Style Potatoes, from

Submitted by: Cathie Rated: 4 out of 5 by 131 members
Prep Time: 20 Minutes Cook Time: 2 Hours
Ready In: 2 Hours 20 Minutes Yields: 4 servings

"Herbs, garlic and lemon juice bring a taste of Greece to this simple potato recipe."

1/3 cup olive oil
1 1/2 cups water
2 cloves garlic, finely chopped
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
3. Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

This recipe appears in our "Allrecipes cookbook". Buy it online at

ALL RIGHTS RESERVED © 2005 Printed from 12/28/2006

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