Part 2 Day 8 DF with Oven-Roasted Greek Potatoes

How to make these delicious little yellow bites of delicious, you ask?

Aw, have no fear.. your recipe for them is up next!

Another great one from Susan Gregory's Daniel Fast book, The Daniel Fast.

  

Ingredients:
food processor
parchment paper
1 cup extra virgin olive oil
3 pounds large russet potatoes cut lengthwise into thick wedges or quartered
tip: make sure you wash the potatoes first, fill a large bowl with water and put potatoes in, you can use a small amount of veggie wash if you choose right in the bowl.  Swish and rinse. Then cut into quarters.
2 lemons, juiced (tip: if you don't have a juicer, roll the lemons (unpeeled) on the counter-top a few times to loosen the juice before you cut it in half. Then, squeeze into a separate bowl or cup. If seeds get in the juice, use a strainer over the food processor and pour the bowl with juice in it over the strainer over the food processor.)
1 clove fresh garlic, minced
1/4 cup finely chopped yellow onion
1 tbsp dried oregano
1/4 cup fresh Italian parsley, coarsely chopped (Rinse it off well: add water to a bowl, take a few sprigs out of a bunch and swish in the water a few times and remove to drain on paper towel or napkin/clean towel)
Salt and freshly ground pepper

Directions:
1. Preheat oven to 425 degrees F.
2. To make vinaigrette, place olive oil, lemon juice, garlic, onion, oregano, and parsley in a food processor, add 1 tsp salt, puree until smooth, adjust seasoning with black pepper and more salt if needed.

 

3. Toss the potatoes in a large bowl and toss with 1/2 the vinaigrette, spread in a single layer on a rimmed baking sheet (lining with parchment paper will make getting off the pan much easier).

4. Place in pre-heated oven and roast turning occasionally for 45-60 minutes until the potatoes are fork tender and golden brown.

5. Serve potatoes in a large platter and drizzle with more of the vinaigrette, serve the remaining vinaigrette on the side or use later as a salad dressing.

That's it!  Easy, right?

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Another recipe from The Daniel Fast book by Susan Gregory.

Be Blessed!

Teri