TLC Cooking "Emeril's Riganato Potatoes"

Emeril's Riganato Potatoes

YIELD 4 to 6 servings

INGREDIENTS

5	large baking potatoes, peeled and quartered lengthwise
1	green pepper, sliced into 1 inch wide strips
1	yellow onion, cut into large pieces
2 cups	low sodium chicken broth
1	lemon, juiced
2	cloves garlic, minced
2 tablespoons	chopped fresh oregano or 2 teaspoons dried oregano
1/2‑teaspoon	fresh ground black pepper
1/4‑teaspoon	red pepper flakes
1/4‑cup	olive oil

PREPARATION:

Preheat oven to 350 degrees F.
Arrange the potatoes, green peppers and onion, in the bottom of a large (10- by 15-inch) casserole dish or baking pan. Combine the chicken broth and the lemon juice and pour over the vegetables. Sprinkle with garlic, oregano, and pepper. Drizzle with olive oil. Bake at 350 degrees for 1 hour and 40 minutes or until potatoes are golden brown and tender on the inside.
(Alternatively, potatoes may be prepared and cooked under a leg of lamb while roasting at 500 degrees F. In this case, potatoes may need to be turned mid way through the reduced cooking time of about 1 hour and 10 minutes.)

This recipe appears in: Vegetable Side Dish

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

If you're looking for a vegetable side dish, try this recipe for cole slaw from BBQ Pitmasters.