GREEK STYLE RED POTATOES & CALPHALON SELF-SHARPENING KNIVES …
Provided by: Danelle
Total time: 1 hours 10 minutes
Prep time: 10 minutes
Cook time: 1 hours
|3 pounds small red potatoes|
|1/4 cup olive oil|
|1 teaspoon salt|
|1/2 teaspoon oregano|
|1/2 teaspoon paprika|
|2 cloves garlic, minced|
|1 cup chicken broth|
|1/4 cup fresh parsley, chopped|
- Preheat oven to 400 degrees. Wash potatoes and cut into halves or quarters, depending on size. Zest lemon and set zest aside.
- Place potatoes in a 9×13 inch baking dish. Add the juice from the zested lemon, olive oil, spices and garlic. Toss potatoes in the pan until well coated with the oil and spices. Pour the chicken broth into on corner of the pan, so as not to rinse the seasonings off the potatoes.
- Cover and bake for 30-35 minutes. Remove from oven, uncover (keep your foil!) and stir gently. Return potatoes to oven, uncovered, and continue baking for another 30 minutes, or until potatoes are tender.
- Recover potatoes with the foil and let stand for 10-15 minutes before serving.