From cocina@mbay.net Fri Feb 20 12:59:15 1998 Date: 17 Feb 1998 06:49:15 -0700 From: "Betty E. Kohler" Newsgroups: rec.food.recipes Subject: COLLECTION (2) Greek Lemon Potatoes Followup-To: rec.food.cooking Here are two recipes I found in my files. Cannot identify original poster. Sorry, Betty Kohler * Exported from MasterCook * Roasted Greek Potatoes Recipe By : Healthy Cooking for Two (Frances Price) Serving Size : 3 Preparation Time :0:15 Categories : Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Small red new potatoes -- scrubbed 1/4 cup Lemon juice 2 teaspoons olive oil 1 small clove garlic -- peeled and minced 1 teaspoon dried oregano -- crushed 1/4 teaspoon salt Freshly gound black pepper to taste 1/2 cup water 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. - - - - - - - - - - - - - - - - - - Greek Lemon Potatoes >From "Quick 'n' Easy Greek" Serves 6 1 kg (2 1/4 lb) potatoes 2 tbs olive oil grated rind and juice of 1 lemon 4 tbsp water 6 cloves garlic, peeled 4 bay leaves 2 rosemary sprigs, plus extra to garnish 1 tsp chopped fresh thyme 1/2 tsp dried oregano 1 pinch sugar salt and pepper 2 tbsp chopped fresh flat leaved parsley Preheat the oven to 200C/400F/Gas 6. Cut the potatoes into bite size chunks and put them in a large ovenproof dish. Add the olive oil, lemon rind and juice, water, garlic, bay leaves, rosemary, theym, oregano, sugar, salt and pepper. Stir well. Bake potatoes for 1-1 1/4 hrs, or until they are cooked through and crispy. Stir every now and then during cooking to coat with the herby oil. Finally sprinkle with the chopped parsley, garnish with rosemary sprigs and serve. Note: You can also use small new potatoes, thus no need to peel them. ** ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.