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GREEK-STYLE LEMONY POTATOES

This herbed and lemon-flavoured potato dish is a homestyle version of the takeout classic. A stock make of chicken-flavoured bouillon and garlic gives it the classic flavour! 

Servings 4 people

Ingredients

  • 6 potatoes
  • 1 tsp. oregano, thyme, and rosemary, each
  • 2 cubes chicken-flavoured bouillon (enough to make 8 cups of stock)
  • 1/2 c. olive oil
  • 2 cloves garlic, quartered
  • 8 c. water
  • 1/2 c. lemon juice (fresh is best, but bottled is ok too)

Instructions

  1. Add bouillon and garlic to water, and bring to a boil. 

  2. Cut potatoes into wedges (6 to a potato) and add to garlic & bouillon stock. Boil until firm but can be pierced by a fork. (Be careful not to cook potatoes fully, or else they'll turn into mashed potatoes in the oven. Delicious, but not the aim of the recipe.)

  3. In an oven-proof container, mix olive oil, herbs, 1 c. of the bouillon and garlic stock (along with all of the garlic from the stock), and the potatoes. 

  4. Bake in a 400 degree oven, until potatoes reach their desired level of doneness. (Some people prefer softer potatoes than others.). I baked for about 30 minutes, until most but not all of the liquid had been absorbed/evaporated; I suggest checking every 15 minutes to make sure they reach your particular taste for doneness.  

  5. Served with a Greek Salad, and enjoy! 

Recipe Notes

I used McCormick vegetarian chicken bouillon because I'm vegetarian, but if you just have regular chicken bouillon, that's fine too. And if you find another vegetarian chicken bouillon, let me know! So far the only one I've ever come across is McCormick's.