Yesterday, we celebrated Easter with friends here in Houston. Although, the Greek Easter is not until next weekend we chose to celebrate it yesterday with lamb, greek lemon potatoes, and dyed colored eggs to boot! OPA! My lemon potatoes we’re a hit so I thought I’d share my recipe with you. They pair perfectly with Grilled Leg of Lamb!
What you need:
- 4-5 Organic Russet Potatoes (peeled and soaked in room temperature water for 10mins)
- 5-7 lemons (squeeze fresh for approx ½ cup of juice)
- 1/3 cup EVOO (I bought mine from a local farmer who produces his oil here in Texas… its only 4 months old!)
- 2 cups broth (you can pick either vegetable or chicken)
- A little bit of Dried Oregano (1-2 teaspoons)
- Salt & Pepper
Do it To it:
1. Combine ALL ingredients (except the potatoes) in a gallon sized Ziploc bag
2. Cut potatoes length wise in half, then cut each half in half. Add to Ziploc Bag.
3. Let the potatoes sit in the bag for 2-3 hours in the refrigerator to soak in all the goodness (turning the bag over a couple of times)
4. Set your oven to 400 degrees
5. Place the potatoes into a Pyrex or corning ware dish. Spread them out evenly. Pour ALL the juice into the pan with them.
6. Cook for 1 ½ - 2 hours at 400 degrees. They should turn a slight yellow color and just begin to brown.
7. Let cool and serve!
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