Greek Potatoes

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Ingredients (use vegan versions):


  • 2 Tablespoons virgin olive oil
  • 3 med. baking potatoes, peeled and diced into 1 inch cubes
  • 1/2 cup fresh or 1/4 cup dried spices:
  • bazil, oregano, parsley, thyme, savory, rosemary, etc.
  • 2 med. onions, roughly chopped
  • 6 or 7 cloves garlic, minced
  • salt and pepper to taste

Directions:

Almost any combination of the herbs will do. Keep their
individual flavors in mind when you’re combining them for
the dish.


Heat the oil in a large skillet until hot (but not smoking).


Add the potatoes and, if you are using dried herbs, lightly
crush them and throw them in. Cover the potatoes and cook
over low hear for 7 or 8 minutes, stirring occasionally.


Add the onions, garlic, and if using fresh herbs, chop them
up a bit and toss them in now. I always use the spare
minutes while the ‘tatoes are cooking by themselves to chop
up the rest of the stuff. Just a timing tip.


Stir it around, and turn the heat up to medium. Cover again
and cook for 4 or 5 minutes, stirring once or twice, then
uncover. Up the heat again to high and cook an additional
while (love those technical terms) STIRRING OFTEN until
everything browns up and potatoes are tender.


Add the salt and freshly ground black pepper before serving.


I had a somewhat similar dish that I fell in love with at a
Greek restaurant a few years back; and after all this time I
have modified it, changed what I thought might be in it, and
now it’s totally different. I like mine better! (Ah, the
ego…) It’s different every time!


Good for any meal, even breakfast (garlic breath all day) or as a side dish.

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