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A Cookbook of Memories

Salads and Side Dishes

Bruce Ball, PCTC Board

Potatoes Salt
Olive oil Pepper
Lemon juice Garlic, basil, or oregano
Dried rosemary
This is one that we make a lot, in a large casserole, for a casual supper. We have never had a recipe, so have estimated amounts, as nothing has ever been measured for this dish in our household.
Peel and cut potatoes into chunks, about 4 from one medium potato. Drizzle the potatoes with olive oil, and sprinkle with lemon juice, in about equal parts. As a rough guide, for about 6 potatoes, I would use 1/4 cup each of olive oil and lemon juice. Add several tablespoons of dried rosemary, after crushing it in your hand. Toss about with potatoes to make sure they are well coated. Add salt and pepper, and garlic, oregano, or basil if you wish. I cook these in either of two ways:
Method 1: Start potatoes covered in microwave, just to start the cooking process. Uncover and cook in 325(-350( oven, which allows them to crisp at the edges a bit. 
Method 2: Do all of the cooking in the oven, 325( - 350(, until tender and cooked. This will take close to an hour.
The first time, it is wise to monitor, and gently turn, being careful not to break the potatoes up too much. They should absorb the flavours of lemon and herb, and be a bit crispy on the edges. If you overdo the microwave bit, they will become "breaky." Good luck.





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