| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
|
1 |
servings |
INGREDIENTS
| 4 |
|
Potatoes; washed, peeled and cut in small chunks |
| 1/3 |
c |
Lemon juice; (I used fresh) |
| 2 |
ts |
Oregano |
|
|
Salt and pepper; (fresh ground pepper) |
| 1/3 |
c |
Olive oil |
INSTRUCTIONS
Source: Denise/who taught with my husband and is Greek
Mix lemon juice, oregano, salt and pepper. Toss potatoes with mixture;
marinate for up to one hour. Transfer the mixture to a baking dish.
sprinkle with 1/3 c olive oil (I used less), dot with margarine, cover with
foil.
Bake at 350 degrees for 30-40 minutes, until potatoes are almost done.
remove the foil and continue baking, stirring carefully, until they are
soft and lightly browned. Add a little hot water during baking, if
necessary, to prevent scorching. I found I needed to bake the potatoes
longer; keep an eye on them.
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on
Feb 21, 1999, converted by MM_Buster v2.0l.
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