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| PATATES LEMONATES |
| 4-6 Servings |
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| Ingredients |
8-12 Large Russet Potatoes
2-3 Juice from 2-3 Large Lemons
1 c Virgin Olive Oil
1 c Chicken Stock
3 pinches Oregano
To Taste Salt and Pepper
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| Method |
| Wash, peel and quarter potatoes lengthwise.
Combine chicken stock, olive oil and lemon juice in a
large mixing bowl.
Add potatoes and toss well.
Place all in a large pan and sprinkle with oregano, salt
and pepper.
Cook in a preheated oven at 450 degrees for 30 to 45
minutes or until tender and brown. |
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