May 2nd, 2009

Meyer lemon goodness #2

I forgot to show you the other thing I cooked with Meyer lemons: Greek Potatoes adapted from a Moosewood cookbook:

6 med Potatoes, cubed
4 Meyer lemons, washed, ends cut off, chopped into 1/2 inch chunks and seeded (rind and all)
1⁄2 cup Fresh lemon juice
1/4 cup Olive oil
2 tsp Salt
1⁄2 tsp Black pepper
11⁄2 tsp Dried oregano
4 Garlic cloves, minced
3 cups Hot water
Chopped fresh parsley

Toss potatoes and lemons with lemon juice, oil, spices & garlic in a deep flat pan. Add water. Bake uncovered for 1 1/2 hours at 450F. Allow the potatoes to evaporate the water during the last 20 minutes till only the oil is left. Garnish with parsley & serve.

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