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Greek Roasted Potatoes

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Recipe Ingredients

16 small Yukon Gold potatoes (or small red potatoes
juice of 2 lemons
1 tablespoon dried Greek oregano (or regular oregano)
1 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons olive oil

Cooking Procedures

Heat oven to 425. Peel potatoes into egg shapes, placing them in
water as you work. Drain & dry potatoes. Toss with lemon juice,
oregano, salt & pepper.

Pour oil into a shallow baking pan, place pan in oven until oil is
hot, about 3-5 minutes. Add potatoes to pan, roast 10 minutes,
then turn potatoes. Continue roasting until potatoes are browned,
crisp, and tender, turning twice, about 30 minutes. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

xture, pour remaining milk over the top but do not stir. Place on middle grate in a hot oven and cook 20 or 25 minutes. The surface will be broken and creamy. Cut like a pie and serve hot. NOTE The beaten egg may be added to all the liquid if preferred and three-fourths reserved to pour over the top just before baking. SOUR MILK SPIDER BREAD & & \ l /4 cups corn meal. 2 cups sour milk. 1 tsp. salt. 2 eggs well beaten. 1 tsp. soda. 2 tblsp. shortening. 2 tblsp. sugar or corn syrup.

© 2009