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Greek Roasted Potatoes
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- #18775
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
6 medium potatoes, cubed
1/2 cup fresh lemon juice
1/3 cup vegetable oil
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 teaspoon dried oregano
2 cloves garlic, pressed
3 cups hot water
chopped fresh parsley
directions
Toss potatoes with lemon juice, oils, spices and garlic in a deep flat pan.
Add water. Bake uncovered for 1 1/2 hours at 475 degrees F. Stir every 20 minutes.
Add more water if necessary. Allow the potatoes to evaporate the water during the last 20 minutes till only the oil is left. Garnish with parsley and serve.
added by
lindatn
nutrition data
232 calories, 15 grams fat, 24 grams carbohydrates, 3 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
August 22, 2008
A bit of work to prepare (and they do make a mess of the oven) but these are WONDERFUL! I always make extra: they reheat well, and are really good as a cold side dish. I add extra garlic & oregano to make them even zestier. This also works well on a grill: just make sure that your foil wrap is secure enough that it can't leak