Patates Fourno Riganates Baked Potatoes With Oregano Food

PATATES FOURNO RIGANATES (BAKED POTATOES WITH OREGANO)

Steps:

• Scrub potatoes under cool running water.
• Place in a large, heavy saucepan with enough water to cover potatoes completely.
• Boil potatoes over medium heat 20-25 minutes, or until potatoes are fairly soft but not mushy.
• Drain in strainer, cool to room temperature, then peel.
• Preheat oven to 350*.
• Cut potatoes into slices about 1/4 inch thick and place them in a 1 quart baking dish.
• Pour olive oil over potatoes. Add lemon juice, oregano, and salt.
• Stir very gently to keep potato slices from breaking.
• Bake uncovered for 20 minutes.

PAROS ISLAND PATATES RIGANATES (POTATOES W/ FRESH OREGANO)

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes in a single layer in a 13X9 dish and pour the oil over them. Add garlic, dried oregano, salt & pepper to taste. Toss to coat with oil.
• Bake potatoes for 15 minutes.
• Add stock, toss and bake for 10 minutes more.
• Add lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through.
• Preheat broiler and broil potatoes for a couple minutes, until golden.
• Sprinkle with fresh oregano. Serve immediately.

OREGANO CUBED POTATOES

Steps:

• In a bowl, combine all of the ingredients. Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 425° for 45-50 minutes or until tender, stirring twice.

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO

Steps:

• Preheat oven to 400°F.
• Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
• Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
• Sprinkle with the fresh oregano and serve at once.
• Variation:
• Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.