These were one of my most favorite potatoes growing up as a child. Roasted in olive oil, broth, lemon juice and seasoned with garlic and oregano. So yum. A perfect accompaniment to Simple Impossibe Gyros or Seitan Gyros and tzatziki.
INGREDIENTS
3 lb russet potatoes, peeled, cut into 1" cubes
1/3 cup olive oil
4 garlic cloves, minced
1.5 tsp dried oregano, crumbled
1 tsp salt
1/4 tsp black pepper
1/2 cup chick'n flavored vegetable broth
1/4 cup freshly squeezed lemon juice
DIRECTIONS
1. Preheat oven to 400°F.
2. Place the potatoes in a single layer in a large baking dish and pour the oil over them. Add the garlic, oregano, salt and pepper and toss well to coat with the oil.
3. Bake the potatoes for 20 minutes. Add the broth, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 15 minutes more, or until the potatoes are cooked through.
4. Turn broiler on high, then broil the potatoes for 6 to 8 minutes, or until golden brown.
5. Drain potatoes on paper towels and sprinkle with fresh oregano before serving.
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