|
| Home
-> [Eastern European, Greek, Potatoes, Roasted, Side-dishes, Vegetables] -> [Roasted greek potatoes Recipe] |
| |
| |
Roasted greek potatoes
|
| Artist: |
_ |
| Categories: |
Eastern European, Greek, Potatoes, Roasted, Side-dishes, Vegetables |
| Yield: |
2 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| lbs | Small red new potatoes | | | Scrubbed | | 1/4
| cup | Lemon juice | | 2
| tbsp | Olive oil | | 1
| | Clove garlic, minced | | 1
| tbsp | Dried oregano | | 1/4
| tbsp | Salt | | | Freshly ground black pepper | | 1/2
| cup | Water |
|
Procedures:
| 1 | Cut the potatoes into halves, or quarters if larger. | | 2 | Combine the lemon juice, olive oil, garlic and oregano in a small jar. | | 3 | Shake to blend. | | 4 | Line a 8 by 8 inch pan with foil. | | 5 | Put the potatoes into the pan and pour the lemon mixture over. | | 6 | Sprinkle with salt and pepper, stirring to coat. | | 7 | Pour in the water. | | 8 | Roast in a preheated 400 degree oven 45 minutes to 1 hour. | | 9 | Turn the potatoes occasionally. | | 10 | The finished potatoes should be tender and browned and will have absorded the liquid. | | 11 | Garlic-rosemary potatoes: sprinkle potatoes with four cloves sliced garlic, one or two tablespoons oilve oil, salt to taste and 2 teaspoons dried rosemary or five sprigs fresh rosemary. | | 12 | Roast 45 to 60 minutes at 400 degrees |
|
|
|
| |
| |
| |
|
|
|
|
|
|