Oven-Roasted Potatoes With a Greek Seasoning


Hi, my name is Stella Metsovas, and I’m a globally-recognized health and diet expert and today I’m gonna show you one of my favorite dishes of all time it’s Greek roasted potatoes, so simple, all you’re really gonna have to do is prep at about 5 minutes and about baking time at about 30 minutes. So I’ve began with mincing some garlic clove. Now you can add as much or as little as you like. I love adding about 4 to 5 cloves say per 8 potatoes. Now what I do with this dish traditionally the, the potato used is a Russet potato. This is a golden potato that in my opinion holds the texture better. The larger the potato the more I guess starch content you’re gonna have because they’re obviously longer and they’re not gonna retain the fiber as well in the skin. So I’ve chopped the garlic, now I’m gonna quarter the potatoes, you can really create this dish with a whole potato and not even go through the chopping process. Many times that’s what I do so I’m gonna add 8 potatoes quartered. So I began to layer a baking dish with the potatoes, you can put actually create a couple layers if you like just make sure that the bottom is filled with the largest cut potatoes.Okay, now here are the garlic cloves, you can also do a crushed garlic if you like that makes the dish a little overbearing in my opinion. Now the secret to Greek potatoes is the lemon juice and the way to get the most out of the lemon is to roll your lemon before you actually extract the juice. That releases all of the juices like this and it makes it easier or you can actually put it through like a citrus juicer I just prefer to do it by hand. I’m using 2 lemons and in my opinion the more lemon the better. Now we’re gonna season with some sea salt, don’t be afraid of how much salt I’m using that’s about 3 teaspoons, ground pepper. Always make sure you’re using ground pepper when you’re cooking, when you crack the pepper, peppercorn fresh it releases all of the beautiful oils. When you purchase ground pepper it actually has kind of almost oxidized in a way so it’s not as, as fresh. Now the superstar ingredient here is going to be the oregano. Nothing is more Greek than oregano. We use it in everything. I never recalled a time growing up as a child not having oregano in the cupboard. I mean it’s, it’s like not having water. So you really just wanna cover the potatoes with as much oregano as possible. Now at home I have a big container of this so I just put my hand in there and cover my food in oregano. Now we’re going to season with olive oil, you have to use a good hefty portion about a half a cup. Don’t forget we have about 8 to 10 potatoes here so here is the spiced, Greek spiced potatoes. We’re going to bake this at 350 for about 30 to 45 minutes depending on the type of oven you have. You’ll be able to tell when they’re finished by taking a knife or a fork and making sure that the potatoes done by how quickly the knife or fork goes into the flesh. Alright, so the potatoes are now done cooking and the way you can tell is when the fork pierces through easily and we’re gonna add a tiny bit of fresh olive oil on top, some more oregano, the lemon tastes so good in there you really, really, really taste the lemon so don’t really need to add any, any more lemon and then if you like you can add a little bit of pepper. Sometimes the pepper, addition of pepper might make it a little too much for some people so you can elect to use the pepper or not and there we go, Greek style potatoes. My name is Stella Metsovas, I hope you love this recipe as much as I do.I

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