12 September 2011


This is my second month participating in the Secret Recipe Club, a group of food bloggers who secretly make  one of someone else's dishes and post them all on the same day at the same time.  I really had fun last month, choosing a recipe to make, making the recipe, then reading about everyone else's recipes.  It's a great way to "meet" other bloggers and check out some great blogs that you never knew about before.

This month I was assigned the blog Through The Bugs On My Windshield.  Like last month, this was a new blog to me.  The author is Suzanne, a woman who likes to cook, likes to travel, and loves her family.  Her blog is a mixture of recipes, travel pics (hence the name), and old (and new) family photos.  It's really quite interesting!  While browsing Suzanne's recipes, I found a few that I would like to try.  She has a really tasty looking Chicken Broccoli Stir-Fry, a gorgeous Cipollini Onion and Potato Pie, and probably because fall is just around the corner, her Roasted Pumpkin and Seeds was very tempting too!  But in the end I decided to go with a potato dish, her Rosemary Roasted Potatoes, a dish she nicknamed "Little Pieces of Heaven".  I don't care for rosemary very much, and I was planning on serving these potatoes with a Greek-style main dish, so I decided to use fresh oregano instead.


Oregano Roasted Potatoes


Ingredients:
2 lbs. Yukon Gold potatoes
2 tbsp olive oil
1½ tbsp fresh oregano
1 shallot, minced
2 cloves garlic, grated
1 tsp kosher salt


Directions:
Preheat oven to 425°.


Wash and dry potatoes, dry them, then cut into quarters. Place them in a large bowl.


Add olive oil to and toss to coat the potatoes. Add the salt and toss again.  Combine the oregano, shallot, and garlic and stir well until the potatoes are evenly coated. 


Line a large pan with non-stick aluminum foil and place the potatoes on the pan.  Make sure they are all in a single layer.


Roast for 45 minutes to an hour, until the wedges become golden brown, flipping them over every 20 minutes or so. 


Makes 4 servings.

I really didn't change much else about Suzanne's dish.  I love that she included shallots; I love the flavor they bring to the dish.  The combination of oregano, shallot, and garlic is amazing on potatoes.  

Suzanne recommended using non-stick foil, which I have never used before.  I didn't have any in the house, so I just used regular foil.  I did have some problems with the potatoes sticking, so I will second Suzanne's recommendation and will look for that non-stick foil the next time I go to the store!

Even with that problem, the potatoes turned out great.  My husband couldn't get enough, my three-year-old loved them, and since they didn't contain dairy, my one-year-old gobbled them down too.  They were a huge hit.  I served them with my Spinach and Feta Turkey Burgers, so it was kind of like a Greek version of burgers and fries night!

Thanks, Suzanne, for a great dish!

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27 comments:

  1. I love potatoes, your oregano roasted ones look so yummy and crispy!

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  2. mmmm Oregano Roasted Potatoes.. Super awesome!

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  3. Those are some great looking roast potatoes! They'd be a nice change from the traditional Greek potatoes I normally make to go with my Greek-style meals. Must try these next time I'm making souvlaki. :)

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  4. Thanks so much for all the kind words. Oregano sounds wonderful and a great way to change things up a bit. I'm going to have to make some of these, too! Now I'm off to browse the rest of your blog and learn all about my new SRC friend!

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  5. I loooove potatoes. Roasted potatoes with any kind of herbs are just great and these look yummy & crunchy.

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  6. Potatoes. I could have used these for my breakfast this morning. Great recipe choice!

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  7. Yummy! I think the oregano was a great change-up for this - might have to try this with our potatoes we're having tonight =)

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  8. Oregano has recently become one of my favorite herbs to cook with and these potatoes look amazing!! Great pic for the SRC!

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  9. love the Greek spin, and the photo is mouth watering...

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  10. These look fantastic! This is my first month with SRC and it is so exciting.

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  11. Very delicious choice! I love Greek-style food!

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  12. Those are some gorgeous potatoes right there! I'm always looking for new ways to make them. Great recipe for SRC! :)

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  13. Ooooh, these potatoes look so tasty! I love roasted potatoes. Yum!

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  14. I love rosemary, but I bet oregano was a great twist on the original recipe. Great SRC pick!

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  15. Love your recipe! New follower, and cannot wait to find more recipes to try!

    www.countingby4.blogspot.com

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  16. Your potatoes look and sound wonderful, they would be a big hit in our home too.


    If you haven't already, I'd love for you to check out my SRC recipe this month: Welsh Cakes.

    Lisa~~
    Cook Lisa Cook

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  17. These look great Edesia. I roast potatoes all the time. Gotta try this one!

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  18. Love this recipe. Thanks for sharing. I'd love for you to stop by and link up to my Share the Wealth Wednesday Link Party at www.laughloveandcraft.com. I'm your newest follower.

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  19. This is one of my favorite potato recipes and your photo makes it look as good as I think it is.

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  20. Love roasted potatoes, and this is a great recipe for them, not to mention they look incredibly crispy on the outside and no doubt creamy on the inside. I think I'd make them with thyme, as I never took to oregano that much. Great SRC choice!

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  21. I love potatoes in any form and these roasted potatoes look fantastic.

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  22. Like Trisha, I also love potatoes in any form (seriously, they're my favorite)and these look so simple and good! I think I even have all the ingredients on hand...!

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  23. Lucky you! I love Suzanne's blog. I don't think you can go wrong with anything she has! Great looking photo of your potatoes too!

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  24. I'm always trying to think up new flavor combinations for roasting potatoes... oregano is a great idea! great post!

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  25. These look delicious! I love roasted potatoes.

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  26. She does have a lovely blog, doesn't she? These potatoes look like the perfect side. Love roasting potatoes.

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  27. My mother-in-law taught me that if you think your ingredients might stick to foil, you should crumple up the foil and then smooth it out flat on the cooking sheet. I tried it, and darned if she wasn't right! -Hil

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