Lemon Greek Smashed Fingerling Potatoes

 1 used a 1 pound bag of small fingerling variety potatoes so there’s some purple some Yukon some red makes a pretty.

I used a tinfoil roasting pan that I got at the dollar tree. The reason you want the potatoes to be the same size so when they cook they cook evenly.



Ingredients 

1 lb assorted fingerling potatoes 

Herb flavored olive oil ( plain is fine)

1 tsp dried oregano 

Salt & pepper 

Lemon zest from 1 lemon

Lemon juice from 1 lemon

1/2 cup chicken or vegetable broth

5 garlic cloves sliced 

Bake 340 degrees. Add all Ingredients to roasting pan make sure all potatoes are about the same size cut if needed. 

Make sure all potatoes have been rolled in the olive oil mixture. 

Cover roasting pan with tin foil and bake for 50 minutes. 

Uncover and bake another 7 minutes. Use a for to check for doneness. The fork should slide in easily. 

Take out of pan and smash just a little, drizzle remaining mixture over the potatoes and serve



Comments

Post a Comment

Popular posts from this blog

Fresh Snap Pea Risotto

Image
 This is so good and healthy.  Ingredients 3 tablespoons olive oil, divided 1 Red onion diced 2 cups Chicken stock, warmed 2 garlic cloves, rough chopped 1 bag Jasmine rice Success  1/2    cup cooking white wine  1/2 -1 cup parmesan cheese  2 Tbsp butter 12 oz sliced white mushrooms  3 oz snap peas with tops removed with the string. Slice julienne. Sauté onion with olive oil and a little butter, cook until translucent and add rice cook for 3 minutes.  Start adding stock 1/2 cup at a time stirring in between. It might not take the entire 2 cups of stock. Add wine and let cook off. Once liquid has disappated then add cheese and stir. Remove from heat.  Sauté mushrooms and peas in separate skillet with butter until cooked to desired color. Mix with rice. 
Read more
Image
Mini Cheesecakes with Apple Caramel Sauce I love making mini cheesecakes as they store really well and you don’t have to worry about eating too much. You can top them with almost anything. This recipe theses cheesecakes will be topped with a velvety fresh apple caramel sauce. I used a mixture of Granny Smith and Red Delicious . I peeled mined but you could leave the skins on the Red Delicious if you prefer. You can do the caramel sauce two different ways. Buy a jar of Smuckers or your favorite brand of caramel sauce or make your own using sugar and butter. I made a sauce for the apples and then used the jarred caramel sauce with it. Once the cheesecakes have cooled you can layer them in a container. I used a large container that held 4 on the bottom placed a piece of parchment paper and then stacked more and so on. I scored the apples separately and left the caramel in the jar until needed. The cheese cakes should be cupcake size. 1cup graham cracker crumbs 3/4 cup macadamia n...
Read more