Wednesday, April 18, 2012

Baked Potatoes

Here's my version of baked potatoes.  Great for serving when you have a big crowd at your table and don't have a lot of time to watch over the cooking process.

Baked Potatoes

I prepared this dish early Easter morning and set it aside covered in foil.  About an hour before we were to sit down to dinner, I put the potatoes into the preheated oven and let it cook while I was able to enjoy the roasting of the lamb with our extended family out in the backyard.

Everyone gathers around the spit and we all get to enjoy a slice of lamb as it turns over the hot coal fire.  This is the best part of the lamb.  Add a glass of Makedonikos red wine from Tsantali winery in Greece and we're talking some serious tastiness!

When the lamb was ready to be served at the table, so were these potatoes.  

Potatoes (peeled and cut into pieces)
Onions (sliced)
Bell Peppers (sliced)
Salt & Pepper
Greek Oregano
Garlic Powder
Olive Oil

1.  Cut up all ingredients.
2.  Put into a big bowl and season.
3.  Pour olive oil over top and mix everything in the bowl.
4.  Transfer to a baking dish and cover with foil.
5.  Bake at 350F for 45 minutes to 1 hour (once potatoes are soft on the inside).  Take off foil and bake for another 15 minutes to give the exterior a little crunch.

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