Greek potatoes
15
45
6
No
Ingredients
- 6 large unpeeled red potatoes, brush and cut lengthwise into 4 wedges
- 45 ml (3 tablespoons) of canola oil
- Salt and pepper
- 5 ml (1 teaspoon) of garlic powder
- 10 ml (2 teaspoons) of dried oregano
For the garnishing:
- 125 ml (1/2 cup) of greek yogurt
- Juice of half a lemon
- 30 ml (2 tablespoons) of fresh parsley
- 125 ml (1/2 cup) of feta, cut into small cubes
- 125 ml (1/2 cup) of cherry tomatoes
- 30 ml (2 tablespoons) of butter
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
Preparation
Side-by-side mode
- Position the rack in the middle of the over. Preheat oven to 375°F (190°C).
- Mix the red potatoes, garlic powder, oregano, and canola oil on a baking sheet. Season with salt and pepper.
- Cover with aluminum foil and bake for 30 minutes.
- Uncover and continue baking, occasionally stirring, for about 45 minutes or until the potatoes are tender and well-roasted.
- Melt the butter and brown the leeks in a pan for about 5 minutes. Reserve.
- Remove the baking sheet from the oven and add garnish to the potatoes.
