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Preparation. Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
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This recipe is courtesy of Brown's Country Store & Restaurant. http://brownscountryrestaurant.com
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Instructions. Wash potato's and cut into evenly sized slices. Do same with onion. Cut up sausage into desired size pieces. Place all ingredients in a large aluminum pan (allows more even spacing). Put melted bacon grease over and mix so everything is coated. Season with as much creole seasoning as you like. Mix again then place in oven at 375.
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Bake the potatoes: Cover the baking dish with foil and bake for 40 minutes. Finish the potatoes: Remove the potatoes from the oven. Uncover and sprinkle on the Parmesan cheese. Return to the oven, uncovered, and roast until the potatoes are cooked through and have turned a nice golden brown with a little crust forming, about 10-15 minutes.
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Grill the potatoes. Place the foil packet on a grill grate over a preheated campfire and cook for 30 to 45 minutes, flipping once halfway through the cooking time, until the potatoes are fork-tender. Carefully remove the foil pack from the grill and allow it to cool for 5 minutes before folding it open at the seams.
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Place the potatoes in a large enough baking dish so they dont overlap much. Pour the olive oil all over. Add the garlic, oregano, sea salt and a generous amount of freshly ground pepper. Mix potatoes with olive oil and seasonings well. Place potatoes in preheated oven and bake for 15 min. Add the stock and bake for another 15 minutes.
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Layer one potato's worth of thin slices in the bottom of your foil boat and sprinkle with salt and pepper. Spread out half of your onion slices on top of your potatoes. Lay 2 of your bacon slices on top of everything. Repeat layers and close up your foil boat. Cover and cook on low for 4-6 hours or 2-3 hours on high.
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Take your piece of aluminum foil and press it into your 6 quart slow cooker insert to make a boat that goes up the sides of your insert. Spray your foil boat with cooking spray. Layer 1/2 your thin potatoes slices in the bottom of your foil boat and sprinkle with salt and pepper. Spread out half of your onion, green pepper and red pepper slices.
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Toss the potatoes with the mustard-lemon mixture, then lay the wedges flat-side down in the casserole dish. Add 1 cup of the chicken broth or stock. Cover and bake until the potatoes are fork.
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Preparation. Grease large sheet of foil with Crisco, line with bacon. Add layer of potatoes, sprinkle with salt and pepper, then cover with cheese. Add onion and rest of potatoes. Cover with bacon and wrap tightly with foil. Bake at 325 degrees for 45 minutes or until tender. 15 mins 30 mins. Easy.
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Preheat oven to 400 degrees F. Place the potatoes in a single layer on a large rimmed baking sheet. Combine the chicken broth, olive oil, lemon juice and zest, oregano, salt, garlic powder, and pepper in a small bowl. Pour the mixture over the potatoes and toss to coat the potatoes.
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Instructions. Preheat your oven to 350 degrees Fahrenheit. Take your piece of aluminum foil and make it into a boat and place in a 2 quart baking dish. Spray your foil boat with cooking spray. Layer one potato's worth of thin slices in the bottom of your foil boat and sprinkle with salt and pepper.
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2 pounds potatoes. Combine the garlic, lemon juice, broth/stock, olive oil, oregano and salt and pepper. Stir well, then pour evenly over the potatoes. 6 garlic cloves, 1 lemon, ยฝ cup chicken broth, ยฝ cup olive oil, 1 tablespoon oregano, 1 teaspoon salt, ยฝ teaspoon pepper. Bake uncovered for around 40 minutes.
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Recipes fun! TRACE CREEK STAG NIGHT POTATOES. Heat oven to 350 degrees. Place thawed potatoes in a 9x13 inch baking dish. Mix together next 7 ingredients and pour over potatoes. Top with corn flakes and drizzle 1/2 cup melted butter over all. Bake uncovered 45 minutes.
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Set aside. Peel the potatoes and cut them into wedges that are a good 1-inch thick. (This ensures they stay together during cooking.) Place the potatoes in a 9 x 13-inch baking dish and pour the chicken broth mixture on top. Roast for 20 minutes. Flip them and toss to coat in the liquid (they'll still be pretty raw).
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Preheat the oven to 200C / 400F. To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients (including the semolina and the 150ml of water) and blend; pour the semolina-lemon mixture over the potatoes and season well with salt and pepper.
