CRUNCHY GREEK LEMON POTATOES RECIPE

Crunchy Greek lemon potatoes comes with a lot of mouth watering experince most especially when it comes to the use of lemon juice and garlic ,this two helps give its a strong taste. You don't want to miss this hurry now and make one for your self!!

INGREDIENTS

• 8 large potatoes, peeled, cut into large wedges 
• 5 garlic cloves, minced (note lot is needed )
• 1/2 cup olive oil
• 1 cup water
• 1 tablespoon dried oregano 
• 1 lemon, juiced
• sea salt
• fresh coarse ground black pepper
• Garnish:fresh oregano leaves, lemon wedges
  

PROCEDURES

• Preheat oven to 200C/390F (standard).
• Put all the ingredients into a baking pan large enough to hold them.
• Season generously with sea salt and black pepper.
• Put them in the pan and give everything a toss to distribute.
• Pour the garlic cloves(minced) into the water/oil solution so its flavour will permeate the potatoes.
• Bake for 40 minutes.
• When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
• Add 1/2 cup of water if pan is getting dry, and pop back into oven to brown other side of potatoes.This will take about another 40 
• Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices.Serve, garnished with lemon wedges and oregano if desired. 

Side Dish

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Scalloped Potatoes ||Recipe

INGREDIENTS

• 1 clove garlic, smashed
• 2 tablespoons unsalted butter
• 2 1/4 pounds Yellow Finn potatoes or other waxy-style potato
• 2 cups half-and-half
• 1 tablespoon kosher salt
• Freshly ground black pepper
• Nutmeg

PROCEDURES

• Preheat the oven to 350 degrees F. 
• Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. 
• Reserve the remaining garlic. Rub the butter around the inside of the dish.Reserve the remaining butter. 
• Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices). 
nutmeg.
• In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and  
• Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. 
• Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly. 
• Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. 
• Remove from the oven and let cool for 10 minutes before serving.

Side Dish

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