I absolutely love this recipe! Even my husband said they were phenomenal, and he’s not a big fan of potatoes. I used red skin potatoes, and just enough oil to coat them. To prevent garlic or potatoes from burning/drying out, I came back every 10 mins or so to mix them with a spatula. Also added a little extra chicken broth than the recipe calls for, at the end I end up with a little bit of tasty “slush” that I drizzle over the potatoes after I plate them. This one is definitely getting saved in the recipe book.
Easy to make and tasty. I made a few modifications: added rosemary and thyme with the dried oregano, reduced oil (per other comments), and omitted fresh oregano. Also I find that garlic tends to burn if added at beginning so I added it with the lemon juice. Finally I adore lemon so to up the lemon flavour I added a bit of zest with the garlic.
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