Let's Dish With Linda Lou

Where You Taste The Love

Mini Herb And Parmigiano-Reggiano Cheese Potato Stacks

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My Mini Herb And Parmigiano-Reggiano Cheese Potato Stacks are crunchy on the outside, tender on the inside. Listen, I’m making 48 of these mini potato stacks because Steve and I will snack on them as if they were a bowl of popcorn, lol! Where cute meets delicious.

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Prep Time: 20 minutes
Cook Time: 45 to 55 minutes
Total Time: 1 hour 15 minutes
Yields: 8 to 10 servings (approx. 48 potato stacks)
Equipment: 2 (24-cup) mini muffin pans, 2 large mixing bowls, small mixing bowl, 1 (10-cup) food processor, mandoline, chef’s knife, whisk

Ingredients:
3 pounds (2 24-ounce bags) of baby Yukon Gold potatoes, very thinly sliced (about 1/16 inch/2 mm thickness)
2 sticks (16 tablespoons) of butter, unsalted, melted
1 cup of Parmigiano-Reggiano cheese, freshly grated, divided
2 teaspoons of garlic powder
2 teaspoons of onion powder, divided
1 tablespoon of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1/4 cup of fresh thyme leaves, finely chopped (reserve 2 tablespoons for the tops)
1/4 cup of fresh chives, finely minced (reserve 2 tablespoons for the tops)
Fleur de sel (finishing salt)

Directions:
Preheat oven to 375-degrees.
Spray muffin pan with non-stick cooking spray.
Over a large mixing bowl slice 1 bag of the potatoes into 1/16-inch thick slices using a mandoline. Add half the onion powder and half of the fresh herbs. Do the same over the second bowl using the remaining garlic powder and herbs. Mix to combine both bowls of potato slices.

In a small mixing bowl containing the melted butter, add garlic powder, Kosher salt, and black pepper, whisk to combine. Pour half over each bowl of potato slices, and toss both bowls until evenly coated.

Working as quickly as you can, layer potato slices into stacks in muffin cups, sprinkling grated Parmigiano-Reggiano cheese when the potato stacks are at the halfway point. Continue filling each cup to the top. Using the reserved minced chives and finely chopped thyme, sprinkle the tops of each potato stack. Bake for 45 to 55 minutes or until edges and tops are golden brown and centers are tender.

Once out of the oven, sprinkle the tops with more of the freshly grated Parmigiano-Reggiano cheese. Let the potato stacks stand in the pan for  3 to 5 minutes. Carefully remove the potato stacks from the pan; sprinkle with Fleur de sel (if desired).

Serve immediately.

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Oven Roasted Greek Potatoes (Lemoni Patatas)

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If you’re looking for the best-roasted potato recipe look no further. Simple and comforting lemon roasted potatoes with garlic finished with fresh oregano.

This is a traditional greek side dish known as Ellinikos Lemoni Patatas is really popular in Greek cuisine. Here’s the recipe for my Oven Roasted Greek Potatoes.

Tina, my sister, is coming over to photoshoot this spread. I’m making a double batch of my Oven Roasted Greek Potatoes and plenty of Pork Slovakia With Tzatziki Sauce this way she can take home dinner for her and her husband, Dave.

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Oregano

Flat Leaf Italian Parsley

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Prep Time: 15 minutes
Cook Time: 50  minutes
Total Time: 1 hour 5 minutes
Yields: 12 servings (2 baking dishes)
Equipment: large mixing bowl, 2 (9 x 13) baking dishes, hand-held juicer, chef’s knife

Note: This recipe is for two baking dishes of Roasted Greek Potatoes. Divide this recipe in half for 6 servings.

Note: To achieve the right texture, greek potatoes are baked covered for approx. 40 minutes in plenty of liquid-olive oil, lemon juice, and broth. As they’re covered the potatoes become tender as they absorb steam and take in the flavored liquid.

Ingredients:
8 medium to large size Yukon gold potatoes, peeled, washed, cut into wedges, divided
8 large garlic cloves, finely minced and divided
1/2 cup of olive oil, divided
2 lemons, juiced, divided
2 1/2 cups of chicken broth, divided (substitute unsalted vegetable broth)
1 1/2 tablespoons of dried Greek oregano, divided (substitute dried oregano)
1 1/2 tablespoons of Kosher salt, divided
1 1/2 teaspoons of freshly ground black pepper, divided
1 cup of Italian flat-leaf parsley, finely chopped for garnish, divided
1/2 cup of fresh greek oregano leaves for garnish, divided

Directions:
Peel potatoes and cut them in half. Next, slice each half into large wedges. Let them stand in water while preparing the sauce.

In two large mixing bowls whisk together the olive oil, lemon juice, broth, dried oregano, Kosher salt, and fresh ground black pepper.

Drain and dry the potatoes.

Spray both baking dishes with non-stick cooking spray. Evenly divide the potatoes and finely chopped garlic between both baking dishes. Toss to combine.

Pour the liquid from each bowl into each baking dish of potatoes.

Cover each baking dish with foil, transfer to the oven. Bake for 40 minutes. Remove from the oven briefly to uncover both baking dishes. Return to the oven to roast for another 10 to 15 minutes or until the potatoes are cooked through and golden brown with a little crust forming.

To add a nice char and great texture to the potatoes, place one baking dish, at a time, under the broiler for about 3 minutes. Keep a close eye on them so they don’t burn.

Remove from the oven. Before serving, garnish with finely chopped Italian flat-leaf parsley and fresh oregano leaves.

Serve hot.

Greek Village Salad

Pork Souvlaki With Tzatziki Sauce

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Roasted Potatoes With Sautéed Peppers

Roasted Potatoes With Red Peppers And Garlic (1)

I think it’s just the English in me that always wants to make roasted potatoes. My Roasted Potatoes With Sautéed Peppers are so delicious you’ll want seconds. Let me show you how easy this dish is to make.

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: large mixing bowl, 2 rimmed baking sheet pan, 1 (12-inch) sauté pan

Ingredients:
1 (2 to 2 1/2 pound) bag of small white potatoes, quartered
1 red bell pepper, diced
1 orange bell pepper, diced
1/4 cup of olive oil plus 2 tablespoons
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
6 cloves of garlic, minced
2 tablespoons of fresh rosemary, minced

Directions:
Preheat oven to 400-degrees F.
Cut the potatoes into quarters, the smaller ones in half, and mince the garlic. Place the potatoes into a large mixing bowl with olive oil, Kosher salt, fresh ground black pepper, and the minced garlic, toss until the potatoes are coated really well. Transfer the potatoes to two rimmed baking sheets pans, divided equally, and spread out into one layer. Roast the potatoes for 45 minutes to 1 hour.

Important: Fifteen (15) minutes into the roasting process, using a spatula, move the potatoes around to prevent them from sticking to the pan. Flip the potatoes twice more during cooking in order to ensure they brown evenly on both sides.

While the potatoes are roasting, dice the bell peppers. Heat 2 tablespoons of olive oil in a large sauté pan on medium-high heat. Add the diced peppers to the pan and cook for 3 to 5 minutes or just until soft.

Turn the oven off.
Remove the potatoes from the oven. Add the sautéed bell peppers, divided equally between the two pans. Sprinkle the freshly chopped rosemary over all the potatoes. Transfer to a large serving bowl. These are my Roasted Potatoes With Sautéed Peppers.

Note: If you need to keep the potatoes warm, place them back into the hot oven until you’re ready to serve.

My Hanging Organic Herb Garden

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