Potatoes Oreganata

Name: Potatoes Oreganata
Total time: 2400 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 bag of red potatoes; 1 bunch fresh oregano; 1/4 cup vegetable oil; 1 drizzle olive oil (optional); 1 salt and pepper; 2 tbsp garlic powder; 2 tbsp onion powder; 1 zest of two lemons; 1 squeeze of lemon juice

ChefDoogles @ChefDoogles

Chicago, IL

Easy and Flavorful

ChefDoogles @ChefDoogles

Chicago, IL

Easy and Flavorful

Saved

Ingredients

40 mins

8 servings

1 bagof red potatoes
1 bunchfresh oregano
1/4 cupvegetable oil
1drizzle olive oil (optional)
1salt and pepper
2 tbspgarlic powder
2 tbsponion powder
1zest of two lemons
1squeeze of lemon juice

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Steps

40 mins

1

Cut potatoes into fourths. Toss in vegetable oil. Place on roasting pan. Season with dried spices. Salt and pepper.
2

Roast at 350° for approximately 35 minutes or until potatoes are caramelized and fork tender. Shaking the pan quickly to toss the potatoes a few times during cooking makes for even caramelization.
3

Toss with lemon juice and olive oil if desired. Toss with fresh oregano. Garnish with lemon zest. Adjust salt and pepper
4

Variations; Honey mustard, fennel seed, horseradish, paprika, cinnamon

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Cooksnaps

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ChefDoogles @ChefDoogles

on January 05, 2014 07:42

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience