Greek style roasted potatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Potatoes; washed, peeled and cut in small chunks | |
| ⅓ | cup | Lemon juice; (I used fresh) |
| 2 | teaspoons | Oregano |
| Salt and pepper; (fresh ground pepper) | ||
| ⅓ | cup | Olive oil |
Directions
Source: Denise/who taught with my husband and is Greek Mix lemon juice, oregano, salt and pepper. Toss potatoes with mixture; marinate for up to one hour. Transfer the mixture to a baking dish.
sprinkle with ⅓ c olive oil (I used less), dot with margarine, cover with foil.
Bake at 350 degrees for 30-40 minutes, until potatoes are almost done.
remove the foil and continue baking, stirring carefully, until they are soft and lightly browned. Add a little hot water during baking, if necessary, to prevent scorching. I found I needed to bake the potatoes longer; keep an eye on them.
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@...> on Feb 21, 1999, converted by MM_Buster v2.0l.
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