| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Potatoes |
3 |
Servings |
INGREDIENTS
| 1 |
lb |
Small red new potatoes; scrubbed |
| 1/4 |
c |
Lemon juice |
| 2 |
ts |
Olive oil |
| 1 |
sm |
Clove garlic; peeled and minced |
| 1 |
ts |
Dried oregano; crushed |
| 1/4 |
ts |
Salt |
|
|
Freshly gound black pepper to taste |
| 1/2 |
c |
Water |
INSTRUCTIONS
Cut the potatoes into halves, or quarters if larger.
Combine the lemon juice, olive oil, garlic and oregano in a small jar.
Shake to blend.
Line an 8x8 inch pan with aluminum foil. Put the potatoes into the pan and
pour the lemon mixture over. Sprinkle with salt and pepper, stirring to
coat. Pour in the water.
Roast in a preheated 400-degree oven 45 minutes to 1 hour. Turn the
potatoes occasionally. The finished potatoes should be tender and browned
and will have absorbed the liquid.
Posted to MC-Recipe Digest V1 #178
Date: Wed, 31 Jul 1996 16:43:29 -0700
From: Greg Hastings <ghasting@halcyon.com>
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”