Nancyg56
DIS Legend
- Joined
- Aug 17, 2005
- Messages
- 29,498
It all sounds good to me. I'm not a French onion soup fan, so I'm probably not the best person to give advice. Can I have the recipe for the Greek roasted potatoes???
I have not tried it but I got it from Recipezaar.
Greek Potatoes (Oven-Roasted and Delicious!) Recipe #87782
These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE!!!
by evelyn/athens
6-8
servings

8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato) 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe) 1/2 cup olive oil 1 cup water 1 tablespoon oregano (get the mediterranean, it's the best!) 1 to 1 1/2 lemon, juice of
sea salt
fresh coarse ground black pepper
- Preheat oven to 440°F.
- Put all the ingredients into a baking pan large enough to hold them.
- Season generously with sea salt and black pepper.
- Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
- The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
- 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 more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
- This will take about another 40 minutes.
- Do not be afraid of overcooking the potatoes- they will be delicious.
- Note: I often melt a boullion cube in the water; if you do, make sure to cut back some on the salt.