4 large (8 medium) russet baking potatoes, peeled and quartered
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (3 lemons)
1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
1. Heat oven to 500°. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
2. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.
Laura Member # 879
posted
I have made these before Smuckers and they are so good! I also do a chicken with the lemon, oregano and equally wonderful.
With a name like Smuckers Member # 10289
posted
hey! recipe!
Laura Member # 879
posted
I don't really have a recipe per se. I usually just toss in stuff till it looks like the right amount.
I make a marinade of a couple squeezed lemons, maybe a half cup of oregano, 1/4 cup olive oil, salt and pepper, and then let the chicken marinade in this for a couple of hours in fridge.
Then I loosen the skin from the meat, and stuff some more of this mixture in between skin and meat and bake covered for about 45 minutes, and then uncovered for additional 15 - 20 minutes to brown it thoroughly. Oh, also I baste it while baking.
With a name like Smuckers Member # 10289
posted
ohhhh my mouth is watering.....
Miss Sharm Member # 12405
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This is reminding me of when I used to live in Cyprus and spent many an hour sometimes days with my mother in law cooking, we couldn't speak to each other very well with the language barrier, somehow though cooking together made us very close
Laura Member # 879
posted
Oh, I forgot something... As much crushed/minced garlic as you like
And if you want a double delight, before you pop the chicken into the oven, add some potatoes to the pan and coat them with the marinade mixture.
DawnBev Member # 11276
posted
fresh rosemary also goes well with the potato recipe above.
(I'm always looking for ideas with rosemary, my garden has 3 massive rosemary bushes - I use sprigs of it in the bath, facial steamers and all kinds of things)
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