Emerils Riganato Potatoes
From mystic_river1 15 years agoIngredients
- 5 large baking potatoes, peeled and quartered lengthwise shopping list
- 1 green pepper, sliced into 1 inch wide strips shopping list
- 1 yellow onion, cut into large pieces shopping list
- 2 cups low sodium chicken broth shopping list
- 1 lemon, juiced shopping list
- 2 cloves garlic, minced shopping list
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano shopping list
- 1/2-teaspoon fresh ground black pepper shopping list
- 1/4-teaspoon red pepper flakes shopping list
- 1/4-cup olive oil shopping list
How to make it
- Preheat oven to 350 degrees F.
- Arrange the potatoes, green peppers and onion, in the bottom of a large (10- by 15-inch) casserole dish or baking pan.
- Combine the chicken broth and the lemon juice and pour over the vegetables.
- Sprinkle with garlic, oregano, and pepper.
- Drizzle with olive oil.
- Bake at 350 degrees for 1 hour and 40 minutes or until potatoes are golden brown and tender on the inside.
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- (Alternatively, potatoes may be prepared and cooked under a leg of lamb while roasting at 500 degrees F. In this case, potatoes may need to be turned mid way through the reduced cooking time of about 1 hour and 10 minutes.)
The Rating
Reviewed by 11 people-
oh yummy i cant wait to try them thsnk you
minitindel in THE HEART OF THE WINE COUNTRY loved it -
Thank you Joymarie for bring us this recipe from one of Massachusetts most famous chefs.
This would go great as a side to any meal. I will try this tonight and again in the fall when I will have my own fresh dug potatoes.trigger in loved it -
Thank you for posting it. It looks delish!
elgab89 in Toronto loved it
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