Recipe by kellychris
A dish for those who love strong flavors--- absolutely wonderful with herbed roast chicken or pork dishes. Posted for Zaar World Tour VI. Excerpt from the book "Flavors of Greece" by Rosemary Barron.
Top Review by COOKGIRl
Used a variety of potatoes: red, Yukon and blue. The only minor quibble I have is we didn't enjoy biting into the juniper berries. Next time I would grind them finer although that would make the presentation less dramatic. Delicious side dish and worthy of a special spot on your Holiday dining table! The roasted garlic was a perfect addition. Thank you! Served with Recipe #305341and Recipe #358421.
- 3 tablespoons extra virgin olive oil
- 2 tablespoons dried juniper berries, lightly crushed
- 8 large garlic cloves
- 1 1⁄2 lbs tiny new potatoes
- 1 lemon, juice of, small
- coarse-grain sea salt and black pepper, to taste
- finely chopped fresh oregano
- triangles of toasted whole wheat bread (optional)
Directions See How It's Made
- Heat the oven to 350*F.
- Pour the olive oil into a heavy shallow baking dish large enough to hold the potatoes in a single layer.
- Sprinkle the juniper berries over the oil and place the dish in an oven for a few minutes to warm.
- Trim off the stem ends of the garlic cloves and rub off any feathery outer skin.
- Place the potatoes and garlic in the warm dish and roll them in the olive oil to lightly coat.
- Bake 10 minutes and roll the potatoes and garlic in the olive oil once more.
- Reduce the oven temperature to 300˚F and bake uncovered for 50 minutes or until the potatoes are just tender.
- Roll the potatoes in the olive oil to coat once more and transfer to a warm platter.
- Sprinkle with the lemon juice, salt and pepper, and oregano.
- Serve hot or warm, with toast, if desired.