Thursday, April 16, 2009

Garlic-Lemon Roasted Potatoes

I think that this just might be the best roasted potato recipe I've found yet, and believe me, I was extremely partial to the last roasted potato recipe!  That's not to say that I won't make the old one sometimes, but this one has a more mellow, ballanced flavor.  Plus my husband likes it better, which is excellent reason to make it again!  Here is the recipe (I've tweaked it here and there to make it distincly Christina-ish).

Garlic-Lemon Roasted Potatoes

3 pounds potatoes, peeled and cubed

1 1/2 cups hot water

1/2 cup fresh lemon juice

1/4 cup olive oil

1 1/2 teaspoons dried oregano

2 teaspoons salt

1/2 teaspoon ground black pepper

2 cloves garlic, minced

~Preheat oven to 475 degrees F.

~Place the cubed potatoes, water, lemon juice,  and olive oil in a 12x18 inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.

~Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn.


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