I stumbled upon this recipe while trying to use up a surplus of dried oregano. It's an incredibly flavorful side dish that takes literally 5 minutes to prepare and goes with lots of main dishes. The lemon juice brings out the flavor of the potatoes and spices really nicely. I find it easier to mix the potatoes in a bowl before transferring to a baking sheet. Yellow potatoes can easily be substituted if you can't find Yukon Gold.
Ingredients
4 large Yukon Gold potatoes
4-6 garlic cloves, minced
1/4 cup extra virgin olive oil
Juice from 2 fresh lemons
1/2 cup water
1 tablespoon dried oregano
Coarse sea salt to taste
Black pepper to taste
Directions
1. Preheat oven to 400 degrees F. Line a large baking pan with non-stick aluminum foil or spray with a non-stick spray.
2. Wash potatoes and cut into large chunks, quarters, or wedges (your choice).
3. Put the prepared potatoes, garlic, olive oil, lemon juice, water, oregano, salt, and pepper into the prepared baking pan; toss well to coat and then spread out in a single layer. The garlic will drop into the water/oil solution and its flavor will permeate the potatoes, and this way, it also will not burn.
4. Bake for 40 minutes until a nice golden-brown crust has formed on the potatoes. Carefully turn the potatoes to prevent them from sticking and to brown them evenly. Season lightly with a bit more salt and pepper and just a light sprinkling of additional oregano.
5. When the potatoes are done, remove from oven, and serve.
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