Greek Potatoes

Prep Time: 0 Minutes

Cook Time: 90 Minutes

Ready In: 90 Minutes

Servings: 8

A different potatoe side dish that compliments chicken and beef.

Ingredients:

scrub and cube approximately 7-10 medium unpeeled potatoes (enough to 3/4 fill covered baking dish)

soak and rinse in cold water several times until starch film is gone.

in small mixing bowl combine

1/2 cup olive oil

1/2 cup fresh squeezed lemon juice

1 tablespoon lawry’s seasoned salt

2 tablespoons prepared mustard

1 tablespoon dried oregano

1 teaspoon pepper

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

boiling water

Directions:

1. Preheat oven to 450°
2. Wisk ingredients until blended. In large mixing bowl, pour over drained potatoes and mix well until potatoes are fully coated (can refrigerate a day beforehand and bake later). Transfer to baking dish. Pour boiling water into baking dish until liquid reaches approximately 3/4 of potato level. Bake covered for 50 minutes. Remove cover and bake for approximately 20 minutes or more until potatoes are golden browned and liquid has cooked down to low level. Transfer to serving dish and drizzle with remaining liquid. If short on liquid, drizzle with more olive oil and lemon juice to your preference.
3. Variations: For more kick, I sometimes add 1 teaspoon of Tony Chachere’s Creole Seasoning and/or 1 tablespoon of green “Hot” jalapeno sauce to combined ingredients.
4. Note: I prefer baking in a well seasoned cast iron Dutch oven for easier clean-up. Corning Ware type casserole dishes along with glass lids have a tendency to turn brown from the hot oil and require heavy duty scrubbing afterwards.

By RecipeOfHealth.com