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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180 degrees celcius. | 2. Peel and wash potatoes and cut them into cubes (approx 4x4 cm). | 3. Place them in an oven tray and sprinkle some salt over them. | 4. Mix together oil, lemon juice, oregano, parsley, garlic, pinch of salt and pepper. | 5. Pour this mixture over the potatoes, making sure the garlic and parsley is spread evenly over the dish. | 6. Pour 1/2 the stock over the potatoes. | 7. Place them in the oven. | 8. Stir them every 20 minutes and add the remainder of stock little by little as necessary. | 9. Keep doing this until the potatoes are really soft and they have absorbed all the stock. They shouldn't be at all crispy. Depending on how your oven works cooking time should be 1.5 to 2.5 hours, but check them yourself with a fork. If you run out of stock and need to cook them some more feel free to add more stock/oil. | 10. OPTION: Squeeze some extra lemon juice and crumble fetta cheese over the top of the potatoes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1	kg		770.0	174.9	20.5	0.9
olive oil	1/4	cup		477.36	0.0	0.0	54.0
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
parsley leaf	2	tablespoons		-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
vegetable stock	1	cup		11.05	2.0553	0.5304	0.1547
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.