NECTARINES RECIPE RECIPES

Name: Greek Lemon Potatoes
Total time: 1 h
Yield: 6 servings
Cuisine: greek
Ingredients: 1/2 cup chicken broth or water; 1/2 cup olive oil; 1/2 cup freshly squeezed lemon juice (from 3 to 4 large lemons); 1 tablespoon kosher salt; 3 pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise; 1 tablespoon dried oregano (optional); Flaky salt and black pepper, for serving

GREEK LEMON POTATOES RECIPE - NYT COOKING

Greek Lemon Potatoes Recipe - NYT Cooking image

For the dreamiest roasted potatoes — with creamy insides and very crispy outsides — follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. The potatoes soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven’s high heat. You can follow the same method for russet potatoes, though the final result will be less moist.

Provided by Ali Slagle

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup chicken broth or water
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (from 3 to 4 large lemons)
1 tablespoon kosher salt
3 pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise
1 tablespoon dried oregano (optional)
Flaky salt and black pepper, for serving

Steps:

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.
Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you’d like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.

PICKLED PEPPERS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pickled Peppers Recipe: How to Make It - Taste of Home image

Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.—Ball brand and Kerr brand home canning products

Provided by Taste of Home

Categories Side Dishes Snacks

Total Time 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield about 8 pints.

Number Of Ingredients 6

Ingredients

4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled

Steps:

Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 9 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2656mg sodium, CarbohydrateContent 2g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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