Roasted Garlic Oregano Potatoes Food

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

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.

ROASTED OREGANO POTATOES

Steps:

• Preheat oven to 350.
• place cut up potatoes in a single layer in a large baking dish. Srinkle with oregano, salt and pepper; toss around alittle to coat evenly.
• Drizzle the olive oil over potatoes.
• Bake at 350, uncovered for about an hour or until potatoes are to desired tenderness.

ROASTED POTATOES WITH WHOLE GARLIC, LEMON AND OREGANO

Steps:

• Set oven to 400 degrees.
• Butter a 13 x 9-inch baking dish.
• In a small cup or bowl, whisk together the oil and melted butter; add in dried oregano and mix well.
• Place the potatoes and whole garlic cloves in a large bowl.
• Pour the oil/butter mixture over the potatoes and the garlic; toss well to coat.
• Season with salt and pepper (you can use seasoning salt in place of regular salt, I most always do!) toss well to coat.
• Place the potatoes in the baking dish in a single layer, and bake for 15 minutes (if you are lucky enough to have a convection/roast setting on your oven, then use it for this recipe).
• Remove and add in the chicken stock; toss the potatoes to coat well, and place back in the oven for about 10 minutes more.
• Remove from the oven and sprinkle with fresh lemon juice; toss and place back in the oven for another 10-15 minutes more.
• **NOTE** if you like you can preheat the broiler, and broil the potatoes for 2-3 minutes or until golden brown, but that is optional.

GRILLED CHICKEN WITH ROASTED GARLIC-OREGANO VINAIGRETTE AND GRILLED FINGERLING POTATOES

Steps:

• Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
• Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
• Heat the grill to medium.
• Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

GARLIC ROASTED LEG OF LAMB WITH LEMON OREGANO POTATOES

Steps:

• If the lamb is frozen, thaw overnight in the refrigerator.
• Bring the meat to room temperature before roasting.
• If the lamb is fatty, trim the thick fat but leave a thin layer.
• Rub 1 tablespoon of oil over the entire surface of the lamb, then sprinkle the whole surface with 2 teaspoons oregano and a generous grinding of pepper.
• Slice 4 garlic cloves into 16 slivers.
• Using the tip of a small knife, make 16 1/2"-deep slits in the lamb and insert the slivers of garlic into the slits.
• Preheat the oven to 375 degrees F.
• In a small measuring cup, whisk together the remaining tablespoon oil, remaining 2 teaspoons oregano, remaining 4 garlic cloves (finely minced), 1/2 teaspoon each salt and pepper, water and lemon juice.
• Peel the potatoes and cut into 1" cubes (no larger or they won't cook thoroughly.).
• While you are working, put the cubed potatoes immediately into cold water to prevent them from turning brown.
• Drain the potatoes and place in a large covered roasting pan.
• Toss with the lemon juice mixture.
• Lightly sprinkle the entire surface of the lamb with salt, then set the lamb on the potatoes, rounded side down.
• Roast the lamb uncovered for 30 minutes.
• Then turn it over, cover, and continue to roast for another 1 to 1-1/2 hours. I like my lamb well done so I go for the longer time.
• Stir the potatoes occasionally and if they stick to the pan, add a couple of tablespoons of water to loosen them.
• Remove the lamb to a cutting board and let stand for 15 minutes before carving.
• Keep the potatoes warm in the oven until ready to serve.

ROASTED MINI POTATOES WITH OREGANO BUTTER

Steps:

• Prehet oven to 425°F.
• On a baking sheet, toss potatoes with olive oil and roast for 30-35 minutes or until potatoes are golden brown and fork-tender.
• Meanwhile, combine the butter, oregano and roasted garlic pastes, salt and pepper in a bowl; gently mix with a fork. Divide butter mixture between 2 large pieces of plastic wrap and roll each into a log and chill in the refrigerator.
• Transfer roasted potatoes to a serving dish and add 2 tablespoons oregano butter (save the rest for a later use) and toss to coat; garnish with fresh oregano and serve immediately.

ROASTED POTATOES WITH GARLIC, LEMON AND OREGANO

Steps:

• Preheat the 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.

ROASTED GARLIC & OREGANO POTATOES

Steps:

• Peel and dice potatoes.
• Melt butter in saute pan.
• Add potatoes and cook until outside turns brown.
• Add garlic powder, dried oregano, salt and pepper.
• Place pan in a preheated 350 F oven for twenty minutes.
• Serve.