GREEK POTATOES WITH LEMON, GARLIC & OREGANO
These potatoes are so incredibly good and tasty, your meat will become the side dish next to them on your plate. I found this recipe years ago on epicurious.com searching for ideas for a birthday dinner. Normally, I alter most recipes, add more ingredients or leave some out, cook it longer or shorter than suggested. But this one is so perfect, no need to change a thing but follow the instructions and get ready to be amazed!
Ingredients:
- 3 pounds of potatoes, peeled and cut into cubes
- 1/2 cup of extra virgin olive oil
- 4-6 cloves of garlic, minced
- 1 & 1/2 teaspoons of dried oregano, crumbled
- 1 teaspoon of salt
- freshly ground black pepper
- 1/2 cup of chicken stock
- 1/3 cup of freshly squeezed lemon juice
- 2-3 tablespoons of chopped fresh oregano or parsley
Preheat oven to 400 F/200 C. Place potatoes into a baking dish and pour the extra virgin olive oil over them. Add the minced garlic, dried oregano, salt and pepper to taste and toss well. Bake the potatoes for 15 minutes. Remove from oven and add chicken stock and bake for another 10 minutes. Add lemon juice, toss again and bake for 15-20 minutes or until potatoes are cooked through. At the end, broil potatoes for 5-10 minutes or until they become golden brown. Sprinkle it with fresh chopped oregano or parsley. I usually serve this dish with roasted chicken & warm pita bread with tzatziki sauce. Enjoy! #mommyknowsbest
(recipe for chicken and tzatziki is below)
For my roasted chicken I usually use a combination of de-boned chicken breast and thigh pieces. After cleaning your chicken, do not rinse excess water, place meat in baking dish, sprinkle it with extra virgin olive oil. Season both sides with a mixture of salt, pepper, garlic powder, paprika, and rosemary or parsley. Bake it covered at 375 F/ 180 C for about an hour and a half. Remove foil, broil chicken for 5-10 minutes or until top becomes crispy and golden.
Tzatziki: Peel a half a cucumber and shred it into a bowl. Add some salt and let is sit for 15 minutes. Squeeze out excess liquid, add a cup of Greek yogurt, a cup of sour cream, 2-3 cloves of minced garlic, a tablespoon of lemon juice, pepper and dill. Mix well, chill in refrigerator.
From the leftover chicken you can make delicious pita sandwiches adding tzatziki, sliced cucumbers and tomatoes.
