Patates Riganates (Roasted Potatoes with Garlic, Lemon, and Oregano)
added 03/07/08
Makes 4 to 6 servings
3 lbs. baking potatoes, peeled and cut into 1-1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1-1/2 tsp. dried oregano, crumbled
1 tsp. salt
Freshly ground black pepper, to taste
1/2 cup beef or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 Tbs. chopped fresh oregano
Preheat oven to 400°F.
Place the potatoes in a single layer in a 13- x 9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt, and pepper and toss well to coat with the seasonings. Bake for 15 minutes. Add the stock, toss, and bake for 10 minutes. Add the lemon juice, toss, and bake for 10 to 15 minutes, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2-3 minutes, or until golden brown. Sprinkle with the fresh oregano and serve.
—Adapted from The Foods of the Greek Islands by Aglaia Kremezi
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Around the office, he’s affectionately called “farm boy.” Mark Langlois has a sharp mind made for working the numbers and a strong body made for working the farm, so every day he does a lot of both. Mark works in the Co-op’s Accounting Department as our organization’s Controller—which means he maintains and audits our many business accounts. Considering our Co-op’s success, that means Mark carries a lot of responsibility across those broad shoulders of his.
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