The fresh lemon juice really shines in this recipe. Followed the instructions to the letter, and I wouldn't change a thing. Thanks, koko, for a new potato dish.
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Made these two nights in a row grilling them both times; the first with oregano and I overcooked and over browned them. Watch carefully as the broth evaporates quickly. Also I found I wasn't particularly fond of either the lemon or the oregano. Tonight I tried them again this time with fresh dill and I kept a closer eye. Much better although I still found them too tangy from the lemon juice. If I was to try them a third time I'd either cut way back on the lemon or eliminate it completely.
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The fresh lemon juice really shines in this recipe. Followed the instructions to the letter, and I wouldn't change a thing. Thanks, koko, for a new potato dish.
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Just like the potatoes at my favourite restaurant. Don't change anything. if you omit the lemons and oregano, like some suggested, then your not making Greek style Lemon potatoes.
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I love lemon potatoes from my neighborhood Greek restaurant and this recipe is just about as close as you can get to theirs! I definitely will be making this again!!! (The only thing I did different was use vegetable stock instead of chicken because I'm a vegetarian. Otherwise, I made the recipe exactly as it says.)
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Made these two nights in a row grilling them both times; the first with oregano and I overcooked and over browned them. Watch carefully as the broth evaporates quickly. Also I found I wasn't particularly fond of either the lemon or the oregano. Tonight I tried them again this time with fresh dill and I kept a closer eye. Much better although I still found them too tangy from the lemon juice. If I was to try them a third time I'd either cut way back on the lemon or eliminate it completely.
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I added a few more teaspoons of Oregano! My boyfriend is Greek and was over my shoulder screaming "it needs more oregano! If its going to be Greek, it needs MORE!" lol and he was right, tasted better with more. Also, I saved 1/2 a lemon for the end and when the dish was almost done, I poured it on top. When lemon cooks, I find it to turn bitter and lose it's 'lemon' taste, so I just added some in the end just to keep the flavor. It turned out great.
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Excellent and very easy! I lined my pan with foil which helps a lot in the cleanup. It's a good thing that I always check because even after adding the broth, the liquid was eventually absorbed or evaporated. So each of the times later when I checked, I added a little water which helped. It would have been awful if the potatoes became stuck to the pan, and they were starting to. Great recipe, koko!
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I was afraid all that chicken broth would make the potatoes soupy, but it didn't and the lemon and oregano made the dish taste authentic. Very yummy, have made it twice and can tell I'll be making it again and again. Thanks!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The fresh lemon juice really shines in this recipe. Followed the instructions to the letter, and I wouldn't change a thing. Thanks, koko, for a new potato dish.
Just like the potatoes at my favourite restaurant. Don't change anything. if you omit the lemons and oregano, like some suggested, then your not making Greek style Lemon potatoes.
I love lemon potatoes from my neighborhood Greek restaurant and this recipe is just about as close as you can get to theirs! I definitely will be making this again!!! (The only thing I did different was use vegetable stock instead of chicken because I'm a vegetarian. Otherwise, I made the recipe exactly as it says.)
Made these two nights in a row grilling them both times; the first with oregano and I overcooked and over browned them. Watch carefully as the broth evaporates quickly. Also I found I wasn't particularly fond of either the lemon or the oregano. Tonight I tried them again this time with fresh dill and I kept a closer eye. Much better although I still found them too tangy from the lemon juice. If I was to try them a third time I'd either cut way back on the lemon or eliminate it completely.
I added a few more teaspoons of Oregano! My boyfriend is Greek and was over my shoulder screaming "it needs more oregano! If its going to be Greek, it needs MORE!" lol and he was right, tasted better with more. Also, I saved 1/2 a lemon for the end and when the dish was almost done, I poured it on top. When lemon cooks, I find it to turn bitter and lose it's 'lemon' taste, so I just added some in the end just to keep the flavor. It turned out great.
Excellent and very easy! I lined my pan with foil which helps a lot in the cleanup. It's a good thing that I always check because even after adding the broth, the liquid was eventually absorbed or evaporated. So each of the times later when I checked, I added a little water which helped. It would have been awful if the potatoes became stuck to the pan, and they were starting to. Great recipe, koko!
I was afraid all that chicken broth would make the potatoes soupy, but it didn't and the lemon and oregano made the dish taste authentic. Very yummy, have made it twice and can tell I'll be making it again and again. Thanks!