Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 We are known to squeeze lemon into many recipes. I hope you have the chance to make this recipe. You won' be disappointed. Petro , " wwjd " <jtwigg wrote: > > 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. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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