Toaster Oven Roasting :: Side Dishes
Posted by Cookin Dad at recipegoldmine.com April 27, 2001
Source: Mary in Las Vegas – Member posted 04-13-2001 11:29 am
Mary in Las Vegas,
I made these three nights ago. They were really good, quite different–and certainly better than the vast majority of the roasted potato recipes I have tried in the past. This time around, I followed the recipe directions. However, next time around, I will probably reduce the lemon juice in the recipe by as much as 50%. The Taiwanese lemons I used are very sour, so the lemon flavor in the potatoes was a tad too strong for my daughter son and myself. My wife, however, liked them just as they are. Thanks for a very good, unique recipe!
Author Aglaia Kremezi says these are some of the most delicious roasted potatoes youll ever taste, especially if you (like many Greeks at Easter) roast them in the lamb juices.
3 lb. baking potatoes, peeled and cut
into 1 1/2-in. cubes
1/2 c. olive oil
4 garlic cloves, minced
1 1/2 tea. dried oregano, crumbled
1 tea. salt
Freshly ground black pepper
1/2 c. beef or chicken stock
1/3 c. freshly squeezed lemon juice
2 to 3 Tbsp. freshly chopped oregano
plus additional for garnish
Preheat oven to 400 degrees F.
Place potatoes in a single layer on 13 x 9-in. baking dish and pour oil over them. Add garlic, oregano and salt and pepper to taste, tossing well to coat. Bake potatoes for 15 min.
Add stock, toss and bake 10 min. more.
Add lemon juice, toss and bake 10 to 15 min. more, until cooked through.
Sprinkle with fresh oregano and serve at once.
Makes 4 to 6 servings.