Place potatoes on a baking sheet, pour on the canola oil, and toss to coat. When the potatoes are done, place them in a bowl and pour on the oil, lemon juice, oregano and garlic
I'm used to doing Greek Chicken and potatoes, but I wanted something different. I dusted it very generously with Greek Seasoning and poured lemon juice in the bottom of the pan
I’m not a fan of overly tart Greekpotatoes (seriously, some of them are just too pucker-inducing) so I don’t use a ton of lemon juice but I do like the flavor so I use the zest too
Okay, one last recipe from our Greek Supper Club last week. Brittney made these delicious fingerling potatoes in the crockpot, and I had to share it because these could be a side dish with any dinner
potatoes, peeled, cut into large wedges. 5 The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn. 7 When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. 8 Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes. 10 Do not be afraid of overcooking the potatoes- they will be delicious
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato). 5 The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won’t burn. 7 When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. 8 Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes. 10 Do not be afraid of overcooking the potatoes- they will be delicious. 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato). 5 The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won’t burn. 6 Bake for 40 minutes 7 When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. 8 Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes. 9 This will take about another 40 minutes 10 Do not be afraid of overcooking the potatoes- they will be delicious
I went on Facebook to waste some time when I saw a notification from My Big Fat Greek Restaurant, and I remembered their most delicious Gyros and Lemon Potatoes
Well, it's because I can honestly say of all the roasted potatoes I've made over the years, and trust me, there have have been a lot, these are hands down the best tasting, most tender, perfectly what I was looking for version
Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade
Preheat the oven to 350°F. butter and flour a 13 x 9 baking pan. In a bowl combine the walnuts, cinnamon, cloves, allspice, breadcrumbs, flour, and baking powder
Of course being that warm, there was no way I wanted to heat up the house with the oven or stove so we had a simple dinner of this Chopped Greek Panzanella Salad and some grilled chicken kabobs (those I just marinated in some Greek Dressing with a bit of mayo and additional Greek seasoning)
And simple girls like potatoes. Make that love potatoes. And this simple, complicated girl could live on potatoes, which as a good thing in case she has to resort to that
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