Greek Lemon-Roasted Potatoes
4 lbs potatoes, peeled and quartered
1 c water
1/2 c olive oil
1/2 c freshly squeezed lemon juice (3 lemons)
1 tbsp dried oregano
1 tbsp salt
1/4 tsp freshly ground pepper
Heat oven to 500 degrees. Place potatoes in a 10-by-15-inch baking dish.
Add water, olive oil, lemon juice, dried oregano, salt and pepper. Toss potatoes until well coated.
Bake uncovered about 50 minutes, until fork-tender and brown on the edges. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed.
If desired, garnish with oregano; serve.
Serves 8.
4 lbs potatoes, peeled and quartered
1 c water
1/2 c olive oil
1/2 c freshly squeezed lemon juice (3 lemons)
1 tbsp dried oregano
1 tbsp salt
1/4 tsp freshly ground pepper
Heat oven to 500 degrees. Place potatoes in a 10-by-15-inch baking dish.
Add water, olive oil, lemon juice, dried oregano, salt and pepper. Toss potatoes until well coated.
Bake uncovered about 50 minutes, until fork-tender and brown on the edges. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed.
If desired, garnish with oregano; serve.
Serves 8.
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