Saturday 20 April 2013

Braised Lemon and Oregano Potatoes

From Coles Magazine, April 2013.

Baked potatoes are one of my favourite vegetables. This variation was worth trying.

Potatoes were peeled, cut into halves lengthwise and then into quarters. They were placed in a baking dish, and some lemon juice squeezed over. Olive oil was dribbled over and they were sprinkled with dried oregano. A little water was placed into the dish and half of the lemon used for the juice was placed, cut side down, in the dish. I sprinkled over a little salt and ground black pepper. It was now baked for a little over an hour in a moderate oven.

These potatoes didn’t crisp up but they had the wonderful flavour of the lemon and oregano. A useful variation to use occasionally.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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