#231 The Case of Greek Lemon Roasted Potatoes

I've been influenced by the book Potatoes Not Prozac and will NOT give up my spuds, no matter how fashionable it is to do so right now. I'm betting the succulent "meatiness" of this dish will make you a believer too.

I've successfully served my Greek Lemon Roasted Potatoes with Iceberg Salad and Corn on the Cob. Next up, I'll pair them with Greek Salad.

1/2 cup water

1/2 rounded teaspoon (for 1/2 cup) vegetable bouillon powder

1/3 cup bottled lemon juice (real juice is not strong enough in this recipe)

2 tablespoons olive oil

3 cloves garlic, minced

2 teaspoons oregano

2 teaspoons salt

pepper

3 pounds potatoes, peeled and cut into wedges

1/4 cup fresh parsley, chopped

Preheat oven to 400ºF.

Line a 9" X 13" baking dish with parchment paper. In it, whisk together the water to pepper to taste then toss/stir in the potato wedges. Cover and bake for 25 min.

Uncover and bake for 50 min. or until seductively tender-crisp and golden brown.

Sprinkle with the fresh parsley to garnish.

Serves 4.

♥ Becki

Comments

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Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

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