Ellinikos Lemoni Patatas
- 3 lbs Yukon gold potatoes, peeled
- ½ cup fresh lemon juice
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 1 tsp oregano
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 1 (14 oz) can chicken broth
Peel potatoes and cut them in half. Let them stand in water while preparing sauce. Combine all other ingredients in large, heavy-duty, Ziploc bag and shake to combine. Dry potatoes and put them all in bag and marinade for 2 hours. Preheat oven to 400 degrees. Empty bag into large casserole dish. Roast for 1 hour and 10 minutes, turning occasionally. For crispy potatoes- broil for an extra 5 minutes or so.
4 comments:
Carrie from Providence here, Andrew, this is INCREDIBLY AWESOME!!!!!!! Thank you for including a link to our page, I hadn't thought to do anything like that, so I now have linked our page up to yours, the recipe sites, and maceys.com. I'd also encourage you to add to your blog a direct link to your events page on maceys.com, so guests can see what you have coming up for Savory (assuming you post your upcoming Savory info there). I love the layout, very classy, and I love the recipes (the fruit pizza is amazing for anyone else reading this!!!!!!)Will you give me a head's up should any other stores start a blog so I can link them up to ours too? Thanks, and once again, awesome, awesome blog!!!!!
Carrie again, had a question for you: Does your store sample the same thing over a week? What hours do you do savory on what days?
Hey Carrie! I sample the same thing Monday, Friday, and Saturday each week. We sample 2-6 Monday and Friday, 12-6 Saturday.
Thanks Andrew!
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