Roasted Potatoes With Garlic Lemon And Oregano Recipes

Steps:

• Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil over medium heat. Reduce heat. Simmer, uncovered, for 5-8 minutes or until potatoes are crisp-tender; drain. Add the oil, lemon juice, oregano and salt and toss well to coat. Mixture should form a slight paste on the outside of the potatoes. Transfer to a greased rimmed baking sheet. Bake, uncovered, at 450° for 20-25 minutes or until potatoes just start to release from the baking sheet. Turn and continue roasting until tender and deep golden brown, 15-20 minutes longer.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
• Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through. Transfer to a serving bowl and toss with lemon juice.

Steps:

• Preheat the oven to 400°F.
• Place the potatoes in a single layer in a 13-X-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
• Bake the potatoes for 15 minutes.
• Add the stock, toss and bake for 10 minutes more.
• Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through.
• If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
• Sprinkle with the fresh oregano and serve at once.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Wash potatoes and pat dry. Cut abnormally large potatoes in half so all potatoes are around the same size (no bigger than 1/2 of a ping pong ball). Transfer to a metal baking pan.
• Mix lemon juice and olive oil together and drizzle over potatoes. Sprinkle with garlic powder and salt. Toss until well coated and spread evenly in the pan.
• Bake in the preheated oven for 20 minutes. Stir and bake until tender, about 10 minutes more.

Steps:

• Set oven to 400 degrees.
• Butter a 13 x 9-inch baking dish.
• In a small cup or bowl, whisk together the oil and melted butter; add in dried oregano and mix well.
• Place the potatoes and whole garlic cloves in a large bowl.
• Pour the oil/butter mixture over the potatoes and the garlic; toss well to coat.
• Season with salt and pepper (you can use seasoning salt in place of regular salt, I most always do!) toss well to coat.
• Place the potatoes in the baking dish in a single layer, and bake for 15 minutes (if you are lucky enough to have a convection/roast setting on your oven, then use it for this recipe).
• Remove and add in the chicken stock; toss the potatoes to coat well, and place back in the oven for about 10 minutes more.
• Remove from the oven and sprinkle with fresh lemon juice; toss and place back in the oven for another 10-15 minutes more.
• **NOTE** if you like you can preheat the broiler, and broil the potatoes for 2-3 minutes or until golden brown, but that is optional.