Tuesday, March 7, 2017

Mediterranean Roasted Potatoes

By the blog posts, one might think it is a dry spell of cooking around our house.

That isn't really the case.

However, it is the case of "new" recipes.

Sometimes, those "tried and true" recipes,

where you don't even have to really think about it,

and no one at the table asks, "so, what is this?"

are sometimes just easier when everything is feeling like it's spinning 100 miles an hour!

Oh, we've been trying new things.

And I have the pictures to prove post about it . . .

but the "new" recipes are just a little less frequent these days!

Unless it was this dinner where I put together 2 new recipes for us to try!

Everything was a hit,

especially these roasted potatoes.

As you know, we adore roasted veggies.

In my opinion, they're easier to cook

and tastes simply delicious!

I paired these potatoes with roasted Brussel  Sprouts and a Greek lemon chicken.

It was a winner!

I used Yukon gold potatoes.  I counted 2 per person, knowing that we might have left-overs, but thinking the left-overs would be great for lunch the next day.

You can use any potato you prefer, you just might have to adjust your seasonings if you are using more potatoes.

One of the spices you will want to use, is this spice mix that I posted not too long ago.

Of course, you are free to ad-lib and make a substitution for this teaspoon of flavor.

Mediterranean Roasted Potatoes

8 Yukon gold potatoes, washed and quartered
1 TBSP oil
1 tsp salt
1 tsp. pepper
2 tsp. crushed dry oregano
1 tsp. Jen's spice mix
1 lemon, zested and juiced
1 tsp. minced garlic

Preheat oven to 400 degrees.

Line a rimmed baking sheet with foil.  Lightly spray the foil with a non-stick cooking spray or very lightly rub with oil.

In a large bowl, place the quartered potatoes and all of the remaining ingredients.  Toss to coat well.

Arrange the potatoes on the baking sheet in a single layer.

Roast in the oven for 30-40 minutes, or until golden brown and done.

Serve warm.

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