This time of year I still have a large supply of potatoes and I am always looking for new recipes. Try out the following if you too, are looking for a change.
I taught creative cooking to a group of 4-H’ers. We made the Lemon Roasted Greek Potatoes and they were a hit.
1/4 c. melted butter
3 tbsp. ketchup
1 tsp. chili powder
1 tsp. brown sugar
1/4 tsp. garlic powder Pinch of salt and pepper 4 large potatoes
Peel and cut potatoes into french fries. Stir above ingredients in a bowl. Add potatoes until totally covered with sauce. Using a slotted spoon, place potatoes on cookie sheet covered with tinfoil. Bake at 425F for 50 minutes or until soft.
4 large baking potatoes
1 tbsp. olive oil
2 tsp. garlic powder
1/2 tsp. salt
Scrub potatoes and cut into long wedges or strips about 1/2 inch thick. Combine olive oil, garlic powder and salt in a large bowl. Add potatoes and toss to coat. Place potato wedges on large, lightly oiled cookie sheet. Bake in 425F oven for 20 minutes. Remove from oven, turn potatoes and return to oven for another 15 to 25 minutes.
LEMON ROASTED GREEK POTATOES
6 large potatoes, peeled and cut into wedges
1 tbsp. dried oregano
2 tbsp. olive oil Seasoning:
1-1/2 tbsp. seasoning salt
2 tbsp. powdered chicken soup base
1-1/2 tsp. garlic powder
1 tbsp. sugar
Sprinkle of pepper 1-1/2 c. hot water
1/4 c. fresh lemon juice
Preheat oven to 350F. Put potatoes into a large glass baking dish and sprinkle with oregano and olive oil. Mix dried seasonings in a bowl. Add the hot water and stir. Add the lemon juice and stir again. Pour the seasoning mixture over the potatoes and mix until all the potatoes have been covered with the seasoning liquid. Bake for a total of 60 to 75 minutes. After 30 minutes of cooking time, turn the darker potatoes over. Bake for the remaining 30 to 45 minutes. Let stand 5 to 10 minutes to cool before serving.
Joan Airey writes from Rivers, Manitoba