Vegan Greek Roasted Potatoes
photo by tendollarwine
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3 lbs small red potatoes, peeled and quartered lengthwise
- 3 tablespoons canola oil
- 1 tablespoon olive oil
- 2 tablespoons lemon juice (about 1/2 a lemon)
- 1 tablespoon garlic, minced
- 1 tablespoon dried oregano
- salt and pepper
directions
- Preheat the oven to 500°F.
- Drop the sliced potatoes into a pot of boiling, salted water and cook for 6 minutes. Drain, and plunge into a bowl of ice water until cool to the touch. Drain and pat dry.
- Place potatoes on a baking sheet, pour on the canola oil, and toss to coat. Sprinkle with salt and pepper and place in the oven for 30 minutes, or until the potatoes begin to brown. Be sure to toss them around every 5-10 minutes to prevent them from sticking to the pan.
- When the potatoes are done, place them in a bowl and pour on the oil, lemon juice, oregano and garlic. Toss well to coat and serve warm.
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Reviews
-
Tendollarwine, you should have heard the compliments flying around the table last night over these potatoes! Everyone commented on them SEVERAL times and I can't wait to make them again. 7 out of 7 of us gave them a 5 star!!! (: I did not peel mine as I like the skin on but the flavor...WOW!!! Thanks so much for posting this. PAC 2007
RECIPE SUBMITTED BY
tendollarwine
Milwaukee, WI
I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration.
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