Roasted Greek Potatoes

[Guest guest]

Roasted Greek Potatoes

 

1 pound small red new potatoes, scrubbed

1/4 cup lemon juice

2 teaspoons olive oil

1 small clove garlic, peeled and minced

1 teaspoon dried oregano, crushed

1 teaspoon salt

1/4 teaspoon freshly gound black pepper to taste

1/2 cup water

 

Cut the potatoes into halves, or quarters if larger.

Combine the lemon juice, olive oil, garlic and oregano

in a small jar. Shake to blend. Line an 8 by 8 inch

pan with aluminum foil. Put the potatoes into the pan

and pour the lemon mixture over. Sprinkle with salt

and pepper, stirring to coat. Pour in the water. Roast

in a preheated 400 degree oven 45 minutes to 1 hour.

Turn the potatoes occasionally. The finished potatoes

should be tender and browned and will have absorbed

the liquid. Serves 2-3.

 

 

 

 

 

[Guest guest]

Sounds so good Petro. I had never thought about using lemon juice on roasted

potatoes. I'll have to give this a try.

Thanks,

Judy

-

Petro B

gourmet-recipes-from-around-the-world

Wednesday, October 31, 2007 9:50 PM

Roasted Greek Potatoes

 

 

Roasted Greek Potatoes

 

1 pound small red new potatoes, scrubbed

1/4 cup lemon juice

2 teaspoons olive oil

1 small clove garlic, peeled and minced

1 teaspoon dried oregano, crushed

1 teaspoon salt

1/4 teaspoon freshly gound black pepper to taste

1/2 cup water

 

Cut the potatoes into halves, or quarters if larger.

Combine the lemon juice, olive oil, garlic and oregano

in a small jar. Shake to blend. Line an 8 by 8 inch

pan with aluminum foil. Put the potatoes into the pan

and pour the lemon mixture over. Sprinkle with salt

and pepper, stirring to coat. Pour in the water. Roast

in a preheated 400 degree oven 45 minutes to 1 hour.

Turn the potatoes occasionally. The finished potatoes

should be tender and browned and will have absorbed

the liquid. Serves 2-3.