Greek Style Potatoes & the 4th of July

We had a great time together as a family celebrating the 4th of July.  The day started off with a visit to the hospital to see our friends’ new baby boy.  Elijah always gets a kick out of bringing people balloons when they are in the hospital. 🙂

Then my sister and her family all arrived around 3 p.m. for a late lunch/early dinner so we could finish up in time to catch the Maumelle parade.  It was a yummy cook-out with grilled hamburgers on homemade wheat buns, grilled hotdogs, Jell-O, garden pickles with onion and vinegar, deviled eggs and Greek style potatoes.  For dessert we had homemade chocolate zucchini cake with cream cheese frosting.

Here are just a few of my favorite snap shots of the kids at the parade…

Here is the recipe for the Greek style potatoes…

Greek Style Potatoes – by Toni Fuhrman

INGREDIENTS:

  • 2 ½ lb. Potatoes                                  
  • 1 C. chicken broth                               
  • 2 T. lemon juice                                   
  • 2 T. butter
  • 1 tsp. oregano
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

DIRECTIONS:  Peal and cut potatoes into wedges. Place in shallow baking dish in single layer. Combine broth, lemon juice, butter, oregano, salt and pepper in a bowl. Pour over potatoes; stir to coat. Cover baking dish tightly. Bake covered in oven at 375 F for 45 minutes. Uncover. Turn potatoes over. Bake uncovered another 30 minutes, or until tender.

Start by cleaning and pealing 2 1/2 pounds of potatoes.

Cut into wedges and arrange in a single layer on in a shallow pan or baking dish.

Combine the rest of the ingredients in a separate bowl.

Pour over the potatoes.

Stir to coat.

Cover baking dish tightly. Bake covered in oven at 375 F for 45 minutes.

Uncover. Turn potatoes over. Bake uncovered another 30 minutes, or until tender.

The finished results!  Yummy!!!

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2 thoughts on “Greek Style Potatoes & the 4th of July

  1. Fun pictures!

    I make potatoes like that a lot, but have never covered the pan. I wonder if they get more or less brown when they’re covered? I’m thinking less. I also have never used chicken broth. I might have to try that!

    • It seemed like it helped make the potatoes nice and tender. The last 30 minutes of baking gave the outsides a little bit of crisp since they were baked uncovered.

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