4 lbs. potatoes, peeled and cut into quarters or sixths-
depending on their size.
1 cup olive oil
1/3 cup fresh lemon juice
salt & pepper
2 tbsp. oregano
1 crushed garlic clove
chicken or vegetable stock
In a roasting pan, toss the potatoes with all the ingredients
- except the stock. I prefer to set them aside for a little
bit to ‘marinade’ them so the flavors get absorbed but if
you’re in a hurry, don’t worry about it. They’ll still be
Add enough stock to the pan so that they are 1/2 covered.
Cover the pan with aluminum foil and bake them for about 40
minutes at 350F. Check that they are tender. If they're
still hard, bake for another 20 minutes. If you need more
liquid, add more stock but just enough to cover the bottom so
they don’t stick to the pan. when they are almost done,
increase the oven temperature to about 400F. Remove the foil
and bake them uncovered for another 20-30 minutes so they get
a nice red-brown color.
Susie's Shortcut: When I make these, I par-boil the
potatoes for 10 minutes in plain water with a cube or two of
chicken base. After they drain and cool down a bit, I toss
them with the ingredients and then bake, uncovered, using just
enough stock to cover the bottom of the pan. This way, it
only takes about 30 minutes to finish the dish.
Appetizers, Salads| Soups,Stew|Vegetarian|Greek Bread|Preserv Pickling |
|Sauces, Marinades & Dressings|Beverages & Bottling |