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- Lemon Roast Potatoes
-
- 4 lbs potatoes (8 to 10), peeled
- 1 cup water
- 1/2 cup lemon juice
- 1/3 cup olive oil
- 3 garlic cloves, minced
- 2 tsp salt
- 2 tsp oregano, dried
- 1 tsp pepper
- Directions
- Cut potatoes lengthwise into thick wedges; place in 13 x 9-inch baking dish. Whisk together water, lemon juice, oil, garlic, salt, oregano, and pepper; pour over potatoes, turning to coat evenly. Bake in a 325-degree oven, gently turning occasionally to keep potatoes well moistened, for about 2 hours or till potatoes are very tender and moist and most of the liquid has evaporated. makes 8 servings.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Cinnamon Buns with Date Caramel Sauce
Add dry yeast and warm water to the bowl of a stand mixer and allow to sit for roughly 5 minutes, until yeast is bubbling on top.
Add buttermilk, butter, eggs, sugar, salt and vanilla and combine fully with a paddle of whisk attachment.
Add 3 cups of flour and start to incorporate slowly with a bread hook attachment, adding flour ½ cup at a time. Amount of flour may vary; you want a good balance between a dough that’s not too wet and sticky and not to dry. I used roughly 4 ¼ Cups.
Once the dough has kneaded on low for roughly 8-10 minutes. Transfer to a large greased bowl, flipping to coat the dough in the oil and place a damp towel over top and allow to rise by at least half in a warm place. Roughly 1-2 hours.
Line a large jelly roll pan 15”x10” with parchment paper.
Lightly flour a surface and turn your dough out, sprinkle flour over top and cover rolling pin and roll out your dough into a large rectangle, roughly 20”x20”.
Take butter and rip into pieces and place evenly over the dough, use your hands to gently spread the butter over the dough.
In a bowl, add the brown sugar and cinnamon and sprinkle the mixture over the dough as evenly as possible. Sprinkle the chopped dates over top.
Begin to roll the dough somewhat tightly into a long log shape.
Using a very sharp knife, make small cuts to portion out 12 equally portioned rolls and then use the knife again to cut sections, being careful not to squish the rolls in the process.
Transfer the rolls onto the baking sheet – 3 per row leaving a little space in between each and the edges on the pan.
Cover the pan loosely with plastic wrap and place in a warm spot to rise again for roughly 1 1 ½ Hours or until you noticed they have doubled in size again.
Preheat oven to 375F and place the pan on the middle rack and allow to bake for roughly 30 minutes, or until the buns are golden brown on the outside.
While the buns are baking, you can start the date caramel sauce.
Pour the hot water over the dates in a large bowl and allow them to sit for roughly 20-25 minutes.
Place the date, the remaining liquid from the dates as well as the other ingredients into a high-speed blender or food processor and blend until a thick caramel sauce is formed.
Once the cinnamon buns are finished, remove from the oven and allow to cool for roughly 5 minutes.
Spread the caramel sauce over top of the buns and enjoy!
