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Leeks
Greek potatoes
Author:
Les Cultures de chez nous
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Preparation
15
Baking
45
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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
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 (1 1/2 cup) of Les Cultures de chez nous sliced leeks
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Greek potatoes
From
Sep 26
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Jan 01
Preparation
Position the rack in the middle of the over. Preheat oven to 375°F (190°C).
On a baking sheet, mix the red potatoes, garlic powder, oregano, and canola oil. 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.
In a pan, melt the butter and brown the leeks for about 5 minutes. Reserve.
Remove the baking sheet from the oven and add garnish to the potatoes.
Chef's notes
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