Close your eyes and pretend you are in Greece...
Ingredients
8-10 potatoes, peeled and quartered (approximately!)
1/2 cup lemon juice
3-4 cloves garlic, minced or chopped
2 tsp dried oregano
3 tsp chicken bouillon (soup base)
1 cup water
1/3 cup olive oil
1 tsp pepper
Ingredients
8-10 potatoes, peeled and quartered (approximately!)
1/2 cup lemon juice
3-4 cloves garlic, minced or chopped
2 tsp dried oregano
3 tsp chicken bouillon (soup base)
1 cup water
1/3 cup olive oil
1 tsp pepper
- Arrange the potato in a baking dish lined with parchment paper.
- Mix together remaining ingredients and pour over the potatoes. Be liberal! Be conservative! Be free! I don't measure any of it. Use more or less of anything. Seriously. No rules apply. I've used less oil, more garlic, less potato, more lemon juice, less oregano, more pepper. You get the picture.
- Roast uncovered at anywhere from 350 F (180°C) to 425 F (220°C). (Usually, you've got something else in the oven at the same time, and really, the potatoes don't mind. I usually keep them in there for a couple of hours. You want them looking crispy around the edges. Stir them around and turn them over once or twice while baking.
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