YIA YIA ALTHEA'S GREEK CHICKEN AND POTATOES

YIA YIA ALTHEA'S GREEK CHICKEN AND POTATOES
Greek Potatoes Recipe Ingredients:

• 1 chicken
• Potatoes
• Salt
• Pepper
• Garlic
• Oregano
• Lemon juice

Greek Potatoes Recipe Instructions:
Wash chicken and put in pan. Season with spices and lemon juice. Roast at 400 degrees. Baste occasionally (add water if necessary) for 1-2 hours until brown. Check after 1-1/2 hours. Take chicken out of pan. Add quartered potatoes and add a little water, if necessary. Turn heat up to 500 degrees and cook potatoes until crispy brown outside and tender inside, approximately 45 minutes...enjoy the Greek chicken !
greek-potato-salad.

GREEK TOMATO - CHICKEN WITH POTATOES

GREEK TOMATO - CHICKEN WITH POTATOES
Greek Potatoes Recipe Ingredients :

• 6 chicken breasts with skins
• 2 chicken bouillon cubes
• 4-5 med. potatoes, peeled & cut into quarters lengthwise
• 1/2 lemon
• Garlic powder, oregano, salt & pepper
• 1 can stewed tomatoes

Greek Potatoes Recipe Instructions :
You will also need aluminum foil to cover dish for first hour of cooking.

Arrange chicken breasts in baking pan. Sprinkle with garlic powder, salt and pepper and oregano. (Just cover each piece lightly with spices.) Add bouillon cubes. Cover with aluminum foil; add approximately 1/2 cup water. Bake for 1 hour at 350 degrees, checking to make sure there is always a small amount of water in bottom of pan.

After about 1 hour, remove foil (leave off). Add potatoes and stewed tomatoes. Cook until potatoes are soft and chicken has started to brown. Keep checking for liquid in pan! Squeeze lemon over top and serve.

MOUSSAKA (MEAT AND POTATOES, GREEK STYLE)

MOUSSAKA (MEAT AND POTATOES, GREEK STYLE)
Greek Potatoes Recipe Ingredients:

• 1 lg. onion, chopped
• 2 tbsp. oil
• 1 clove garlic, minced
• 1 lb. ground beef
• Salt
• 1/4 tsp. pepper
• 2 tbsp. minced parsley
• 1 tsp. chopped mint
• 1/4 tsp. cinnamon
• 1/2 bay leaf, crumbled
• 4 c. thinly sliced potatoes
• 1/4 c. tomato paste
• 1 c. beef bouillon
• Cream Topping
• 1/4 c. grated Parmesan cheese

Greek Potatoes Recipe Instructions:
Cook onion in oil until soft. Add garlic and meat and cook, stirring until meat is lightly browned. Add 1 teaspoon salt and the other seasonings and cook a few minutes longer. Drain off liquid and layer in 8-inch square baking dish with potato, sprinkle with a little salt and pepper, followed by meat mixture, and end with potatoes.

Dilute tomato paste with 1/4 cup hot water and pour into skillet with bouillon. Bring to a boil, then pour carefully over layers in pan. Bake in 350 degree oven for 30 minutes or until most of the liquid has been absorbed and potatoes are tender. Remove from oven and pour topping carefully over potatoes, sprinkle with cheese. Bake for 15 minutes longer or until custard is set and top is brown.

CREAM TOPPING:

• 2 tsp. flour
• 1 c. cream
• 2 beaten egg yolks

Moisten flour with a little cream and then blend into remaining cream and add beaten egg yolks...enjoy the Greek potatoes !
Greek potatoes recipe

GREEK LEMON CHICKEN AND POTATOES

GREEK LEMON CHICKEN AND POTATOES
A nice Greek potatoes recipe to try !
GREEK POTATOES RECIPE INGREDIENTS

• 1 broiler chicken or breasts
• Salt and pepper to taste
• Oregano
• Garlic powder
• Lemon juice
• Olive oil
• 6 lg. potatoes

GREEK POTATOES RECIPE INSTRUCTIONS
Preheat oven to 350 degrees. Place chicken in baking dish. Salt, pepper, and garlic to taste; use enough to put some in the bottom of dish. Cover chicken with oregano. Pour olive oil over entire chicken, covering bottom of dish. Add 1 1/2 cups of water to bottom of dish.

Bake at 350 degrees until chicken are golden and done. Baste frequently using juices. Add additional water and lemon juice to bottom of dish keeping about 1 inch of juice. Remove chicken leaving juice.

Cut and peel potatoes into quarters. Deep fry until golden brown. Place potatoes in baking dish with lemon and oil juice. Sprinkle with salt, pepper and oregano. Add additional water/lemon juice as needed (the more lemon the better). Juice should cover at least half of potatoes. Baste frequently.

Bake at least 1/2 hour (the longer they bake the better they taste). Serve above with Greek Salad, bread and feta cheese. The Greek potatoes salad recipe is ready !
Greek-potatoes-recipe

GREEK STYLE POTATOES

GREEK STYLE POTATOES

A nice Greek potaotes recipe to try ! Great !
GREEK POTATOES RECIPE INGREDIENTS

• potatoes into 3/8 inch
• olive oil
• oregano
• allspice
• salt to taste

GREEK POTATOES RECIPE INSTRUCTIONS
Cut potatoes into 3/8 inch wide lengthwise strips, place in baking dish with 1/8 inch oil in the bottom. Greeks use olive oil. Sprinkle with oregano and allspice and salt to taste and bake until done. The Greek potatoes recipe is ready to serve...nice ! Enjoy it !

GREEK POTATO SALAD

GREEK POTATO SALAD
A great Greek potatoes recipe to try !
GREEK POTATOES RECIPE INGREDIENTS

• 1 lb. potatoes, boiled
• 1/4 c. chopped onion
• 1/2 c. chopped celery
• 1 carrot, grated
• 1 tbsp. chopped pickles
• 1 tbsp. chopped parsley
• 2 tbsp. oil
• 2 tbsp. vinegar
• Salt and pepper to taste
• Black olives and green pepper slices for garnish

GREEK POTATOES RECIPE INSTRUCTIONS
Dice the boiled, peeled and cooled potatoes. Add onions, celery, parsley, carrot, pickles and seasoning. Sprinkle oil and vinegar and mix carefully. Pile into a salad bowl and garnish with a few slices of green pepper and a few black olives. The Greek potatoes recipe of salad is ready to serve....nice ! Enjoy the Greek potato salad !
greek-potatoes.

GREEK POTATOES

GREEK POTATOES RECIPE
GREEK POTATOES RECIPE INGREDIENTS

• 6 med. potatoes, cubed
• 1/2 c. fresh lemon juice (about 2 1/2 lemons)
• 1/3 c. vegetable oil
• 1 tbsp. olive oil
• 2 tsp. salt
• 1/2 tsp. black pepper
• 1 1/2 tsp. dried oregano
• 2 garlic cloves, pressed
• 3 c. hot water
• Chopped fresh parsley

GREEK POTATOES RECIPE INSTRUCTIONS
Toss together the potatoes, lemon juice, oils, spices and garlic in a deep flat pan about 8 x 12 inches. Add the water. Bake uncovered for about 45 to 60 minutes at 475 degrees. Stir every 20 minutes adding more water if necessary to prevent sticking.

Be very careful not to burn the potatoes during the last 20 minutes. During the final 20 minutes allow the water to evaporate until only the oil is left. Garnish with fresh parsley and serve. 100% cholesterol free.