Authentic Extra Virgin Olive Oil pairs nicely with the good ole potato. Not deep fried, greasy chip style or smothered in butter, cheese and bacon… but prepared in the direction of this attached recipe, just baked with #REAL olive oil, and you are packing polyphenols. Why not try this at your next get together?
We are quite aware that unadulterated, fresh Olive Oil is an antioxidant power house but did you know Potatoes also contain a variety of phytonutrients that have antioxidant activity? Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals. For detailed nutritional info click here- POTATOES.
Get your health on, Mediterranean Style!
3 lbs. Yukon gold potatoes or 3 lbs. other waxy potatoes, peeled
1/2 cup fresh squeezed lemon juice, not from a bottle!
½ cup Vrisi36 Extra Virgin OREGANO INFUSED olive oil (they key to the flavor)
2 garlic cloves, minced, not from a jar.
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 (14 1/2 ounce) chicken broth or 2 cups lamb stock
Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
Let them stand in water while preparing sauce.
Combine all other ingredients in a gallon size “zipper” bag, and shake to combine.
Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours.
Preheat oven to 400 degrees.
Put the potatoes and marinade in a large casserole, preferably a white glass dish, approximately 13 x 9 x 3 oval.
Roast for 1hr 10min, turning occasionally.
There should be plenty of sauce left over after roasting.
You can put these under the broiler for 5 minutes to crisp them up if you prefer.
Keep in mind that this is just a basic recipe – it’s great to add more vegetables and try different seasonings (a little balsamic vinegar, less chicken stock and more lemon juice, more or less garlic…. ) Just remember, it’s all about the INGREDIENTS. Keep them classy!
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