Monday, September 7, 2009

Patates Fournou (Greek Lemon-Oregano Roasted Potatoes)

We wanted a vegetable side item to go alongside our Chicken Gyros, and came across this recipe from Elly's blog. The prep work is very minimal, but the baking time is long (45-50 minutes)- a recipe where you can throw it in the oven, and finish cooking your other items for dinner.

The result yielded a crispy exterior and moist, fluffy interior. The lemon-oregano imparted a great flavor to the potato wedges, and the addition of chicken broth added to the fluffy moistness. An easy side accompaniment to any dish!

4 medium russet potatoes, peeled and cut into 6 or 8 wedges each
2 tsp. dried oregano
Sea salt and fresh ground pepper
2 Tbsp. olive oil
1/4 – 1/3 cup lemon juice (2-3 large, juicy lemons)
~ 1/4 cup low-sodium chicken or vegetable broth (Used chicken stock)

1. Preheat the oven to 400.
2. In a baking dish, toss the potatoes, coating well with the oregano, salt and pepper, olive oil and lemon juice.
3. Pour approximately 1/4 cup chicken broth around the potatoes (enough so there is about 1/4-1/3″ of liquid in the pan).
4. Bake for about 45-50 minutes or until fork tender and crispy around the edges, stirring once midway through baking. (If potatoes are done but you want them slightly more crispy/brown, put them under the broiler for a few minutes).

Serves 4

Source: Elly Says Opa!


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