Friday, July 12

Greek Potatoes...


Earlier this week, I wanted something different for a side dish.  My mother-in-law makes delicious Greek potatoes for festive occasions, so I decided to look for a recipe like that to serve.  I found Bobby Flay's version of Greek Potatoes and decided to go for it!

I made a couple of changes to his recipe based on what I had and they were so good that I have a second batch baking in the oven for lunch today!  

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Greek Potatoes

Ingredients
1 cup of olive oil
The juice from three lemons
1/2 cup vegetable broth   
1 medium onion, chopped
3 cloves of garlic, crushed
1 tablespoon dried oregano
1 tablespoon dried parsely
Salt and pepper to taste
3 lbs russet potatoes, cut into thin wedges (I aimed for eight wedges per potato)

Method
Pre-heat oven to 425 degrees F.  

Whisk olive oil, lemon, onion, garlic, oregano, parsley, salt, pepper, and vegetable broth in a large bowl.  Cut potatoes into wedges and toss them with the olive oil mixture.  Spread potatoes and olive oil onto a rimmed baking sheet evenly.  

Roast 45 minutes or until tender and golden brown, tossing with a spatula every five to ten minutes.  Serve hot.

3 comments:

elizabeth said...

how very nice! :) (been thinking of you!)

Maria said...

Mmm. I love Greek potatoes, and I haven't found a good recipe. Thanks!

Andre Schroeder said...

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