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In Remembrance

 

Yesterday when I promised only a recipe on Saturday I did not realize that Saturday’s date was 9/11. I cannot post on this date without bowing my head in somber reflection, remembrance, and prayer.

 

 

 

And since I did promise……………….

Featured Recipe:   Greek Lemon Poataoes

I have been trying to make Anna’s Greek Lemon Potatoes since the first time I tasted them back in 1997 or 1998. I have failed miserably. It sounds so simple. There cannot be that many ingredients. But, alas, sigh…..sigh…….. sigh, I cannot make my potatoes taste like Anna’s Greek restaurant.

I have even tried recipes off of the internet. But again without success. Many have been good. But they are not Anna’s.

When I made the Stuffed Peppers I thought lemon potatoes would be a good side. So I did another internet search and tried the recipe on elliemay.com.

Except for using dried and not fresh oregano, not using parsley at all, and using chicken broth instead of vegetable broth, I followed ellie may’s recipe.

The potatoes were good. They just are not what I am looking for. And maybe it is because I halved the recipe that the potatoes turned out too soft. Or maybe it is because I used too much broth. I know I certainly did not need 45 minutes for the potatoes to cook. Did I cut my wedges to small??? And Anna’s potatoes are cooked through, but are not browned.

So back to the drawing board.

But I thought you might like to try them out for yourself. They certainly do look good next to that stuffed pepper, don’t they?

And I did learn one new thing. I have just been trying to rosat the potatoes with lemon juice and olive oil. I never tried the broth around them while they cooked. I will have to try a different way to flavor the potatoes. But now I want to experiment with the broth. So thank you ellie may.

This is what you will need for 2-3 people:

¼ cup olive oil

3 tablespoons fresh lemon juice

2 teaspoons oregano

1 clove of garlic, minced

salt and pepper to taste

2 russet potatoes

¼ cup chicken stock

Here is what you do:

Preheat your oven to 400degrees. Peel the potatoes and slice them length wise into wedges.

Chop your garlic.

Next, make the vinaigrette. Place the garlic and all remaining ingredients in a bowl and whisk well.

Pour about ¾ of the vinaigrette over the potatoes and then pour a little of the broth around thepotatoes.

Roast the potatoes in the oven turning every 10 minutes so that the potatoes do not stick to the pan. Add more broth if necessary.

Roast for 30 minutes or so. ellie may’s said to roast for 45-60 minutes. But my potatoes were done well before that time. So watch and check. The potatoes should be cooked though and nicely browned. Mine cooked through before all sides were browned.

Remove the potatoes from the oven and drizzle the remaining vinaigrette over the potatoes.

On the plate with the stuffed peppers.

 Cost

¼ cup olive oil                           $0.48

3 tablespoons lemon juice           $0.67

2 teaspoons oregano                  $0.72

1 clove of garlic, minced             $0.12

salt and pepper to taste              —-

2 russet potatoes                       $1.98

¼ cup chicken stock                  $0.25

Total Cost for 3 people = $4.22
Cost per person = $1.40

Bon Appetit!!!

Quote of the Day:    Bear in mind that you should conduct yourself in life as at a feast.    Epictetus (55 AD – 135 AD)

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